Slow Cooker Bolognese

Name: Slow Cooker Bolognese
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6 serving
Ingredients: 680 g (24 oz) passata; 3 celery ribs; 2 carrots; 1 large onion; 2 tbsp tomato paste; 1 tbsp beef bouillon; 1 tbsp brown sugar; 1 tbsp dried oregano; 1 tsp celery salt; 1 tsp garlic granules; 1 tsp salt; ¼ tsp sweet paprika; 1 tbsp Worcestershire sauce; 1 tbsp red wine vinegar; 240 ml (1 cup) red wine; 100 g (3 ½ oz) cubed pancetta; 500 g (just over 1 pound) raw ground beef; 4 garlic cloves; 2 bay leaves; ½ cinnamon stick; Small piece of Parmesan cheese rind; salt and pepper; grated parmesan

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings
6
Calories
461 kcal
Course
Main Course
Cuisine
Italian

Slow Cooker Bolognese

Shawn Wheeler

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This Slow Cooker Bolognese is the easiest Bolognese sauce you will ever make! No browning and no fuss, simply add all the ingredients in your crockpot and cook until you have a rich sauce.

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Ingredients

Servings

680 g (24 oz) passata preferably Passata Rustica (see notes)
3 celery ribs , finely chopped
2 carrots , finely chopped
1 large onion , finely chopped
2 tbsp tomato paste (tomato purée)
1 tbsp beef bouillon or two small beef stock cubes, crumbled
1 tbsp brown sugar or granulated sweetener
1 tbsp dried oregano or Italian herb mix
1 tsp celery salt
1 tsp garlic granules
1 tsp salt
¼ tsp sweet paprika
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
240 ml (1 cup) red wine or broth
100 g (3 ½ oz) cubed pancetta or smoked bacon
500 g (just over 1 pound) raw ground beef
4 garlic cloves , minced
2 bay leaves
½ cinnamon stick
Small piece of Parmesan cheese rind (optional)
salt and pepper to season
grated parmesan to serve

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Instructions

Add the ingredients in the slow cooker starting with the tomatoes, celery, carrots, onion, tomato paste, beef stock cubes, salt and seasonings. Add the Worcester sauce, vinegar and wine and stir well to combine.
In goes the pancetta, ground beef and minced garlic. Stir once again, breaking up the meat so that it cooks evenly.
Add the bay leaves, cinnamon stick and parmesan rind, cover and cook on LOW for 8-12 hours or on HIGH for 6 hours. If you can, give the sauce a good stir halfway through.
Discard the rind, cinnamon and bay leaves. Check the seasoning and add salt and pepper as needed. Serve with spaghetti or any pasta shape of your choice with plenty of freshly grated Parmesan!

Notes

Freezing Bolognese SauceCool the sauce completely before freezing (or storing in fridge). Put in freezer containers, label and use within 4-6 months but ideally within 3. Defrost overnight in the fridge and make sure the sauce is hot all the way through before serving.
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

Nutrition Information

Show Details

Calories 461kcal (23%) Carbohydrates 69g (23%) Protein 28g (56%) Fat 10g (15%) Saturated Fat 4g (20%) Cholesterol 54mg (18%) Sodium 1457mg (61%) Potassium 1256mg (36%) Fiber 7g (28%) Sugar 13g (26%) Vitamin A 4435IU (89%) Vitamin C 23.3mg (26%) Calcium 115mg (12%) Iron 6.4mg (36%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 461 kcal

% Daily Value*

Calories	461kcal	23%
Carbohydrates	69g	23%
Protein	28g	56%
Fat	10g	15%
Saturated Fat	4g	20%
Cholesterol	54mg	18%
Sodium	1457mg	61%
Potassium	1256mg	27%
Fiber	7g	28%
Sugar	13g	26%
Vitamin A	4435IU	89%
Vitamin C	23.3mg	26%
Calcium	115mg	12%
Iron	6.4mg	36%