Slow Cooker Bolognese
Slow Cooker Bolognese is a rich, hearty Italian meat sauce made with ground beef, tomatoes, carrots, celery, and herbs. It’s a hands-off recipe that lets the slow cooker do all the work, creating a deeply flavorful sauce perfect for pasta, lasagna, or even just served with crusty bread.
Ingredients
- 500 g Ground Beef
- 1 Medium Yellow Onion chopped
- 2 Garlic Cloves minced
- 1 Carrot grated or finely diced
- 1 Celery Stalk finely diced
- 1 Can 400g Crushed Tomatoes
- 2 tbsp Tomato Paste
- 1/2 Cup Beef Broth
- 1/2 Cup Whole Milk
- 1/2 Cup Red Wine optional
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1 Bay Leaf
- Salt and Pepper to taste
Instructions
- Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and celery. Sauté for 5 minutes until softened and fragrant. Transfer to the slow cooker.
- Brown the Meat: In the same skillet, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat and transfer the beef to the slow cooker.
- Add Remaining Ingredients: To the slow cooker, add crushed tomatoes, tomato paste, beef broth, milk, red wine, oregano, basil, bay leaf, salt, and pepper. Stir to combine.
- Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Stir occasionally, if possible.
- Final Touches: Once cooked, remove the bay leaf, taste for seasoning, and adjust as needed. Serve over pasta with Parmesan.
Notes
Nutrition (Per Serving):
Recipe Notes:
- Calories: 320 kcal
- Protein: 22g
- Carbohydrates: 10g
- Fat: 20g
- Saturated Fat: 6g
- Fiber: 3g
- Sugar: 5g
- Sodium: 480 mg
Recipe Notes:
- Make Ahead: This sauce tastes even better the next day!
- Freezer-Friendly: Freeze the sauce for up to 3 months in airtight containers.
- Wine Substitution: If you don't drink wine, replace it with more beef broth or a splash of balsamic vinegar.
- Vegetarian Option: Substitute ground beef with lentils or mushrooms for a plant-based Bolognese.