Slow Cooker Bolognese
User Reviews
4.5
Slow Cooker Bolognese
Description
Slow Cooker Bolognese combines chopped pancetta sautéed with butter, minced onions, celery, and carrots to form a flavorful base. Ground beef is browned and cooked with white wine until reduced, then all ingredients including crushed tomatoes and bay leaves are transferred to a slow cooker for a six-hour simmer on low heat. This slow cooking tenderizes the meat and allows flavors to meld thoroughly.
The sauce is finished by stirring in half-and-half and fresh parsley for creaminess and herbal note. The result is a thick, hearty sauce with balanced acidity from tomatoes and richness from meat and cream. Seasoned simply with salt and black pepper, it pairs well with any pasta or a low-carb alternative like spaghetti squash.
This recipe yields approximately ten cups, making it suitable for large gatherings or meal prep. Leftovers freeze well and can be reheated on the stove or slow cooker for convenience.
Ingredients
- 4 ounces pancetta (chopped (or center cut bacon))
- 1 tablespoon butter or olive oil, salted
- 1 large white onion (minced)
- 2 celery about 3/4 cup, minced, stalks
- 2 carrot about 3/4 cup, minced
- 2 lbs ground beef 90% lean
- 1/4 cup white wine
- 2 ounce cans crushed tomatoes (I love Tuttorosso)
- 3 bay leaves dried
- kosher salt
- black pepper
- 1/4 cup parsley chopped, fresh
- 1/2 cup half and half
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.
Notes
- Yields about 10 cups of sauce, ideal for multiple servings or freezing.
- Leftovers freeze well and can be thawed in the refrigerator before reheating on stove or slow cooker.
- Use center-cut bacon as a substitute if pancetta is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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