Slow Cooker Bolognese
User Reviews
4.9
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Prep Time
3 mins
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Cook Time
4 hrs 7 mins
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Total Time
4 hrs 10 mins
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Servings
4 servings
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Calories
403 kcal
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Course
Main Course
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Cuisine
Italian
Slow Cooker Bolognese
Description
This Slow Cooker Bolognese starts with gently sautéed onions, mushrooms, carrots, and garlic to soften the vegetables and release their flavors. Ground beef is browned separately until finely broken up, ensuring an even texture. All ingredients including canned chopped tomatoes, tomato puree, balsamic vinegar, red wine, and dried herbs are combined in a slow cooker and cooked low and slow for 4 to 8 hours. This extended cooking allows flavors to deepen and meld, while the sauce thickens to a hearty consistency.
The end result is a savory, robust sauce with tender vegetables and a balanced herbs and tomato flavor. It is ideal for tossing with pasta like spaghetti or tagliatelle for a satisfying meal. This sauce can also be enhanced with extra vegetables or cream if desired.
Tips include breaking up mince thoroughly during browning, adding single cream near the end for creaminess, or substituting with vegetarian mince alternatives. The dish can also be baked in an oven if a slow cooker is not available, and the consistency adjusted with pasta water if needed.
Ingredients
- 1 teaspoon olive oil for the vegetables
- 1 teaspoon olive oil for the beef
- 1 onion peeled and diced
- 6 mushrooms diced
- 1 carrot peeled and diced
- 3 garlic crushed, clove
- 500 g ground beef
- 800 g tomato canned, chopped
- 3 tablespoon tomato puree (tomato paste)
- 1 pinch sea salt
- 1 pinch black pepper
- 2 tablespoon balsamic vinegar
- 1 vegetable stock cube
- 75 ml red wine
- 1 tablespoon oregano dried
- 1 tablespoon basil dried
Instructions
- Put 1 teaspoon Olive oil in to a large pan and add 1 Onion, 6 Mushrooms, 1 Carrot and 3 Garlic clove. Gently cook for 3 minutes. Set aside.
- Put another 1 teaspoon Olive oil in the same frying pan and add 500 g Beef mince. Gently cook for 3-4 minutes until browned.
- Add the vegetables to the slow cooker.
- Add the browned meat to the slow cooker.
- Add 800 g Chopped tomatoes, 3 tablespoon Tomato puree, 2 tablespoon Balsamic vinegar, 75 ml Red wine, 1 Vegetable stock cube, 1 tablespoon Dried oregano, 1 tablespoon Dried basil and 1 pinch Sea salt and ground black pepper to the slow cooker and cook on low for 8 hours or high for 4 hours.
Notes
- Break up the ground beef while browning to avoid large lumps and ensure even texture.
- Adding a splash of single cream about 15 minutes before finishing gives a richer, creamier sauce.
- Extra vegetables like bell peppers, courgette, and spinach can be added for more nutrients and color.
- For a vegetarian version, use mushrooms, Quorn mince, or cooked lentils, adjusting cooking times accordingly.
- If slow cookers are unavailable, simmer the sauce in an oven-safe dish at 170°C/325°F for 2 to 3 hours.
- Pancetta can be browned and added for extra depth of flavor if desired.
- Use reserved pasta cooking water to thin the sauce if it becomes too thick when mixing with pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1portion (pasta not inc.) | |
| Calories | 403kcal | 20% |
| Carbohydrates | 18g | 6% |
| Protein | 25g | 50% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 570mg | 24% |
| Potassium | 1034mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2864IU | 57% |
| Vitamin C | 24mg | 27% |
| Calcium | 142mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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