This Slow Cooker Bolognese is a hearty, flavorful recipe perfect for a busy weeknight or cozy weekend dinner. We love it on top of pasta, lasagna, or with roasted vegetables.
Slow Cooker Bolognese
Imagine coming home to the aroma of rich, slow-cooked Bolognese sauce. This crock pot recipe makes it easier than ever to achieve depth of flavor. There are so many nights when I’m too busy to cook. That’s when I love making this slow cooker bolognese. Whether you’re preparing dinner for a busy weeknight or preparing meals for the coming week, this recipe is the perfect solution. Plus, it can be stored in the freezer, making it a lifesaver on nights when you need dinner urgently. If you’re obsessed with slow cooker meals like I am, don’t forget to check out my slow cooker recipes for more inspiration! If you don’t have a slow cooker, use my stovetop Bolognese recipe or my Instant Pot Bolognese recipe.
Why make Bolognese in a slow cooker?
Bolognese sauce needs to be cooked slowly for several hours, so a slow cooker is the perfect tool. Here are a few reasons why this method is a game-changer:
- Tender Meat: Because we use lean ground beef, the slow cooking process makes the meat tender and flavorful.
- convenience: With minimal preparation, you can let your slow cooker do the work while you go about your day.
- Meal Prep Friendly: This recipe makes enough for multiple meals and freezes beautifully so you can have dinner ready at home anytime.
materials needed
To make this delicious slow cooker Bolognese, gather the following ingredients: (See recipe card below for exact measurements).
- Pancetta or center cut baconFinely chopped for a smoky flavor
- butter or olive oil for abundance
- large white onionChopped for sweetness
- celery stalk, Chopped for depth
- carrots, Chopped for natural sweetness (about 3/4 cup)
- lean beef Use your favorite ground meat here for a hearty base
- white wine to enhance flavor
- crushed tomatoes (I like Tuttorosso) What about the sauce?
- bay leaves To add an earthy smell
- salt and fresh pepper season
- fresh parsley, Finely chopped for garnish
- Half and Half Cream For creaminess
How to make bolognese sauce
Step-by-step instructions Make slow cooker Bolognese. See recipe card below to print.
- In a large, deep skillet, fry the pancetta over low heat until the fat has melted, about 4 to 5 minutes. Add the butter, onion, celery, and carrots and cook over medium heat until softened, about 5 minutes.
- Increase heat to medium-high. Add the meat, season with salt and pepper, and cook until browned and cooked through, about 5 minutes. Drain the fat and add the wine. Cook until reduced, about 3-4 minutes.
- Transfer to slow cooker. Add tomatoes, bay leaves, salt, and pepper. Cover and set slow cooker to LOW 6 hours.
- After 6 hours, adjust salt and pepper to taste and add half-and-half and parsley. Stir in your favorite pasta or spaghetti squash and serve.
Tips for the Best Crock Pot Bolognese
- Can I skip the wine? Yes, substitute beef broth or water.
- Do I need to fry the air freshener? Although not required, sautéing adds depth to the sauce, so I highly recommend this method for slow cooker recipes.
How to Serve Slow Cooker Bolognese
This versatile sauce pairs beautifully with a variety of dishes.
save
Store refrigerated for up to 4 days. Leftovers can be frozen in freezer-safe containers for up to 3 months for future meals. To reheat, thaw overnight in the refrigerator and then reheat on the stove or slow cooker.
More Slow Cooker Recipes
If you like this recipe, be sure to read my article. Slow Cooker Recipes Page. From hearty soups to comforting main dishes, everything will make your life easier and more delicious.
produce: 20
Serving Size: 1 /2 cups of sauce
In a large, deep skillet, fry the pancetta over low heat until the fat has melted, about 4 to 5 minutes. Add the butter, onion, celery, and carrots and cook over medium heat until softened, about 5 minutes.
Increase heat to medium-high. Add the meat, season with salt and pepper, and cook until browned and cooked through, about 5 minutes. Drain the fat and add the wine. Cook until reduced, about 3-4 minutes.
Transfer to slow cooker. Add tomatoes, bay leaves, salt, and pepper. Cover and set slow cooker to LOW 6 hours.
After 6 hours, adjust salt and pepper to taste and add half-and-half and parsley. Stir in your favorite pasta or spaghetti squash and serve.
Last step:
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Makes about 10 cups. Leftovers can be frozen for future meals. To reheat, thaw in the refrigerator and then reheat on the stove or in a crock pot.
clothing material: 1 /2 cups of sauce, calorie: 146.1 calorie, carbohydrate: 6.8 g, protein: 6.7 g, province: 8.7 g, fiber: 0.4 g, sugar: 4 g
