Slow Cooker Bolognese

Name: Slow Cooker Bolognese
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 20 serving
Ingredients: 4 ounces pancetta; 1 tablespoon salted butter; 1 large white onion; 2 celery stalks; 2 carrots; 2 lbs 90% lean ground beef; 1/4 cup white wine; 2 ounce cans crushed tomatoes; 3 dried bay leaves; kosher salt and fresh pepper; 1/4 cup chopped fresh parsley; 1/2 cup half & half cream

User Reviews

4.5

117 reviews

Excellent

Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
Servings
20
Calories
146 kcal
Course
Dinner
Cuisine
American

Slow Cooker Bolognese

Iris Warren

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This slow cooker bolognese is a hearty, flavorful recipe that’s perfect for busy weekdays or cozy weekend dinners. We love it served over pasta, lasagna, or paired with roasted vegetables.

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Ingredients

Servings

4 ounces pancetta (chopped (or center cut bacon))
1 tablespoon salted butter (or olive oil)
1 large white onion (minced)
2 celery stalks (about 3/4 cup, minced)
2 carrots (about 3/4 cup, minced)
2 lbs 90% lean ground beef
1/4 cup white wine
2 ounce cans crushed tomatoes (I love Tuttorosso)
3 dried bay leaves
kosher salt and fresh pepper
1/4 cup chopped fresh parsley
1/2 cup half & half cream

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Instructions

In a large deep skillet, saute the pancetta on low heat until the fat melts, about 4-5 minutes. Add the butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.
Increase heat to medium-high; add the meat, season with salt and pepper and sauté until browned and cooked through, about 5 minutes. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.
Transfer to the slow cooker. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.
After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite pasta or spaghetti squash.

Equipments used:

Notes

Makes about 10 cups. Leftovers can be frozen for future meals. To reheat, thaw in the refrigerator then reheat on the stove or crock pot.
Makes about 10 cups. Leftovers can be frozen for future meals. To reheat, thaw in the refrigerator then reheat on the stove or crock pot.

Nutrition Information

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Serving 1/2 cup sauce Calories 146kcal (7%) Carbohydrates 7g (2%) Protein 7g (14%) Fat 8.5g (13%) Saturated Fat 3g (15%) Fiber 0.4g (2%) Sugar 4g (8%)