This slow cooker bolognese is the ideal pasta sauce. With minimal prep, you can have a rich, flavourful sauce simmering away, ready to serve with your favourite pasta. Combining beef and pork with tomatoes, red wine, and herbs, this dish is perfect for any occasion.
You'll also love my other pasta recipes, like this cheeseburger pasta, sausage and pepper pasta, one pan lasagna, and this Cajun chicken pasta.
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⭐️ Why this recipe works
- Rich Flavour Development: Browning the meat until it is very deep golden brown enhances the depth and richness of the sauce.
- Slow Cooking Process: The extended cooking time in the slow cooker allows flavours to meld and intensify, resulting in a deeply savoury sauce.
- Balanced Ingredients: The combination of beef and pork mince provides a perfect balance of flavour and texture.
- Aromatic Base: Sautéed onions, garlic, and carrots create a flavorful base that complements the meat and tomatoes.
- Versatile Serving Options: This bolognese pairs well with various pasta shapes and can be used in different dishes like lasagna or baked potatoes.
🧾 Ingredients overview
- Olive oil: Used for browning the meat and sautéing the vegetables.
- Yellow onion: Adds sweetness and depth of flavour.
- Garlic: Provides aromatic intensity and savoury notes.
- Carrot: Adds subtle sweetness and balances the acidity of the tomatoes.
- Mixed beef and pork mince: Creates a rich and flavourful meat base.
- Red wine: Enhances the sauce with depth and complexity.
- Crushed tomatoes: Forms the bulk of the sauce, providing a rich tomato flavour.
- Beef stock: Adds savoury depth and enhances the meatiness of the sauce.
- Tomato puree: Intensifies the tomato flavour and thickens the sauce.
- Dried oregano: Contributes a robust, earthy flavour.
- Dried basil: Adds a sweet, aromatic note.
- Sugar: Balances the acidity of the tomatoes.
- Cinnamon: Adds a hint of warmth and complexity.
- Parsley: Fresh garnish that adds brightness.
- Parmesan cheese: Provides a salty, umami finish.
- Pasta: The base for serving the bolognese sauce.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Slow Cooker Bolognese recipe step-by-step
- Brown the Meat: Heat 1 tablespoon of olive oil in a large skillet (or the bowl of your slow cooker if it’s stovetop friendly). Add the beef and pork mixture, breaking it apart with a wooden spoon. Cook until the meat is very deep golden brown. Transfer to a 3-5 litre slow cooker bowl if using a skillet.
- Sauté Vegetables: Heat the remaining tablespoon of olive oil in the skillet over medium-high heat. Sauté the onion and carrot until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Combine Ingredients: Transfer the sautéed vegetables to the slow cooker. Add the crushed tomatoes, beef stock, tomato puree, red wine, oregano, basil, sugar, and cinnamon. Stir to combine.
- Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours. Stir occasionally if possible.
- Finish and Serve: In the last 15 minutes of cooking, boil the pasta in salted water according to the packet instructions. Drain and drizzle with a bit of olive oil. Add the chopped parsley to the bolognese just before serving. Toss the pasta with the bolognese sauce and sprinkle with Parmesan cheese and additional parsley.
📖 Variations
- Wine Substitute: Use beef broth or a mixture of half balsamic vinegar and half water instead of red wine.
- Vegetable Add-ins: Add celery, bell peppers, or mushrooms for extra flavour and nutrition.
- Meat Variations: Substitute ground turkey or chicken for a lighter version.
- Herb Alternatives: Use fresh herbs like thyme or rosemary instead of dried oregano and basil.
- Dairy-Free: Omit Parmesan cheese or use a dairy-free alternative.
- Low-Carb Option: Serve over zucchini noodles or cauliflower rice instead of pasta.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Deglaze with Wine: After browning the meat, deglaze the skillet with red wine to lift the flavourful browned bits from the bottom of the pan.
- Milk Addition: For a smoother, richer sauce, add a splash of milk or cream towards the end of cooking. This is a traditional Italian method to mellow the acidity of the tomatoes.
- Caramelise Tomato Paste: Before adding crushed tomatoes, cook the tomato paste in the skillet until it darkens. This caramelisation process deepens the flavour.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled bolognese in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the bolognese in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, gently warm the bolognese on the stovetop over low heat or in the microwave until heated through. If needed, add a splash of beef broth or water to loosen the sauce.
❓Recipe FAQ's
Can I make this bolognese without a slow cooker?
Yes, you can simmer it on the stovetop over low heat for 2-3 hours, stirring occasionally.
What type of pasta pairs best with this sauce?
Spaghetti, fettuccine, and pappardelle are all great choices.
Is it possible to make this recipe vegetarian?
Yes, substitute the meat with lentils or a plant-based ground meat alternative.
Looking for other hearty pasta recipes like this? Try these:
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Slow Cooker Bolognese Recipe
This hearty slow cooker bolognese is perfect for a comforting dinner. With rich flavors developed over hours of slow cooking, it pairs wonderfully with your favorite pasta and a generous sprinkle of parmesan cheese.
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Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 6 cloves garlic, minced
- 1 small carrot, finely chopped
- 500 g (1 lb) mixed beef and pork mince
- 125 ml (½ cups) red wine
- 2 x 400 g (28 oz) tins crushed tomatoes
- 250 ml (1 cup) beef stock
- 4 tablespoons tomato puree
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- ½ teaspoon sugar
- ½ teaspoon cinnamon
For serving:
- ½ bunch parsley, chopped
- 50 g (½ cups) parmesan cheese, grated
- Pasta of your choice
Instructions
- Brown the Meat: Heat 1 tablespoon of olive oil in a large skillet (or the bowl of your slow cooker if it’s stovetop friendly). Add the beef and pork mixture, breaking it apart with a wooden spoon. Cook until the meat is very deep golden brown. Transfer to a 3-5 litre slow cooker bowl if using a skillet.
- Sauté Vegetables: Heat the remaining tablespoon of olive oil in the skillet over medium-high heat. Sauté the onion and carrot until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Combine Ingredients: Transfer the sautéed vegetables to the slow cooker. Add the crushed tomatoes, beef stock, tomato puree, red wine, oregano, basil, sugar, and cinnamon. Stir to combine.
- Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours. Stir occasionally if possible.
- Finish and Serve: In the last 15 minutes of cooking, boil the pasta in salted water according to the packet instructions. Drain and drizzle with a bit of olive oil. Add the chopped parsley to the bolognese just before serving. Toss the pasta with the bolognese sauce and sprinkle with parmesan cheese and additional parsley.
Notes
- Browning the Meat: Cooking the meat until it is very deep golden brown is crucial for flavor development. While it may seem overly crispy at first, the meat will soften during the slow cooking process, resulting in a rich and tender sauce. This step significantly enhances the final flavor of the bolognese.
- Wine Substitute: If you prefer not to use red wine, you can substitute it with an equal amount of beef broth or a mixture of half balsamic vinegar and half water to maintain the depth of flavor.
- Vegetable Add-ins: Feel free to add other vegetables like celery or bell peppers for additional flavor and nutrition.
- Storage: Leftover bolognese can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.
- Serving Suggestions: This bolognese pairs well with a variety of pasta shapes, such as spaghetti, fettuccine, or pappardelle. It also makes a great filling for lasagna or a topping for baked potatoes.
Nutrition
Calories: 342kcal | Carbohydrates: 7g | Protein: 19g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 66mg | Sodium: 277mg | Potassium: 490mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1.848IU | Vitamin C: 5mg | Calcium: 151mg | Iron: 2mg
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Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Kathryn Warren
You mentioned chili flakes but it’s not listed in the ingredients. Wondered how much? Also no salt. I added a little. Thanks. Definitely a hit!
Sandy
This recipe is a new go-to. Rich and delicious and so easy! Thank you!
Deborah Rainford
So happy you loved this recipe! Thanks, Sandy!