A quality Bolognese sauce takes hours to make. We took off the stovetop pressure by showing you a perfect slow cooker version.
I use my slow cooker at least once a week. It’s one of my biggest kitchen time-savers, and it’s just an added bonus that it helps the whole house smell like delicious food. I decided to make a big batch of this slow cooker Bolognese sauce last week, and it was the perfect cold weather dish. I like mine served over plain pasta, but it’s great inside lasagna, too.
Slow cooker Bolognese sauce recipe
Adapted from Skinnytaste
Yield about 12 cups
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 celery stalks, minced or finely grated
- 2 large carrots, minced or finely grated
- 3 garlic cloves, minced
- 3 pounds meatloaf mix (ground beef, pork and veal mix)
- 1/2 cup dry red wine
- Salt and pepper, to taste
- 2 (28 ounce) cans crushed tomatoes
- 4 bay leaves
- 3/4 cup half-and-half
- Add olive oil to a large skillet set over medium heat.
- Add in onion, celery and carrots. Sauté over medium heat until the vegetables are starting to soften.
- Add in meat and cook until browned. Drain the meat so there is no extra fat in the pan.
- Add in red wine and cook until the wine has evaporated. Season with salt and pepper to taste.
- Add the mixture to a large 6-quart slow cooker and pour in tomatoes and bay leaves. Stir to combine.
- Add the lid to your slow cooker and cook on low for 6 hours.
- After 6 hours take the lid off, stir and taste. Season with salt and pepper if needed.
- Stir in half-and-half and parsley.
- Serve hot over pasta or use in any recipe where meat sauce is needed.