Slow Cooker Bolognese Sauce

This is a great way to make a big batch of homemade Bolognese sauce and freeze it to have on hand for months. The slow cooking process really allows the flavors to develop and creates an incredible pairing for pasta.

TOTAL TIME: 7 hr 20 min
Prep: 15 min
Inactive Prep: --
Cook: 7 hr 5 min
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 large carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 yellow onion, finely chopped
  • Kosher salt and cracked black pepper
  • 3 tablespoons tomato paste
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup dry red wine
  • 2/3 cup heavy cream
  • Two 28-ounce cans crushed tomatoes
  • 1 pound ground pork
  • 1 pound ground sirloin
  • Pasta, for serving
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Directions

Heat the oil in a large saute pan over medium-high heat. Add the garlic, carrots, celery and onions. Sprinkle with salt and pepper and cook about 3 minutes. Add the tomato paste, thyme and nutmeg, and continue cooking until the vegetables have softened and started to brown, about 2 minutes. Deglaze with the wine, pulling up any bits from the bottom of the pan. Season with salt and pepper.

Carefully transfer to the slow cooker. Stir in the cream and tomatoes. Mix the pork and sirloin together in a separate bowl, using your hands, until combined. Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps. Cover and cook on high for 4 to 6 hours or on low 8 to 10 hours. Skim the accumulated grease from the surface before serving.

Serve over pasta with crusty bread for soaking up the sauce.

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Newest Ratings and Reviews

Read all 31 reviews

  • on December 05, 2014

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    This recipe is terrible. Why would someone cook a Bolognese without browning the meat? What's the deal with 56 ounces of tomatoes? I followed the recipe to the letter and was left with a sour, bland, mushy waste of $20 worth of food. Either Kelsey Nixon has a gross palate or she has absolutely no idea how to write a recipe. Absolutely disgusting. It's so bad, it can't be overstated. I feel like Kelsey owes me restitution...at least an apology. At best, the flavor can be compared to one of those cheap-o, off-brand canned bolognese sauces you'd find at the dollar store, but even those taste better than this abortion. Marco White has a very simple recipe on YouTube and other places around the web - you follow that exactly but move it to the slow cooker instead of putting it in the oven and you've got a fantastic bolognese. Follow this recipe only if you like mushy, watery and sour bolognese. Gross. Gross. Gross. Gross. Even my garbage disposal didn't like it. Gross.

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  • on November 02, 2014

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    I have reviewed this recipe several times but had to give it one more review.....this by far is THE MOST requested dish by my dinner guests: "PLEASE make some pasta with your bolognese sauce!" And I never, ever have any leftovers. I always follow this recipe, including adding the meat raw, which adds so much extra flavor to the sauce. But I do add some Italian herbs (oregano, parsley, etc.). I LOVE YOU, Kelsey, for this recipe!!

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  • on July 24, 2014

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    I haven't made this yet but it is making me review b4 I can read all of the reviews.... It sounds really good & I am definitely going to make really soon. I really like the slow cooker part so I can come home & just make the pasta & maybe a salad. I have a 3 year old daughter & if she likes it I will be making often because it is healthy with the veggies etc... I will review again after I have tried it...if it will let me...

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