Slow Cooker Bolognese Recipe

Slow cooker beef bolognese pasta in a white bowl with parsley.

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.

5 from 7 votes

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Prep Time: 20

Cook Time: 4

Total Time: 4 20

Servings: servings

Author: Deborah Rainford

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

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