Slow Cooker Bolognese
Slow Cooker Bolognese
Ingredients
For the Bolognese
- 1 1/2 pounds ground beef, lean
- 1 yellow onion, chopped
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes, 1 can
- 6 ounces tomato paste, 1 can
- 1 1/2 cups beef broth
- 1/2 cup red wine, dry, optional
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup milk, whole or 2%, optional, for richness
For Serving
- 1 pound pasta, such as tagliatelle or pappardelle
- 1/2 cup Parmesan cheese, freshly grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess fat.
⏱️ 10 min
- 2
Transfer the browned ground beef to the slow cooker insert. Add the chopped yellow onion, diced carrots, diced celery, and minced garlic to the slow cooker.
⏱️ 5 min
- 3
Pour in the crushed tomatoes, tomato paste, beef broth, and red wine (if using). Stir in the dried oregano, dried basil, bay leaves, salt, and black pepper.
⏱️ 5 min
- 4
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. If desired, stir in the milk during the last 30 minutes of cooking for added richness.
⏱️ 480 min
- 5
Once cooked, remove the bay leaves. Taste and adjust seasoning as needed.
⏱️ 5 min
- 6
Cook your preferred pasta according to package directions. Serve the bolognese over the cooked pasta, garnished with freshly grated Parmesan cheese and chopped fresh parsley.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Bolognese
For the Bolognese
- 1 1/2 pounds ground beef, lean
- 1 yellow onion, chopped
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes, 1 can
- 6 ounces tomato paste, 1 can
- 1 1/2 cups beef broth
- 1/2 cup red wine, dry, optional
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup milk, whole or 2%, optional, for richness
For Serving
- 1 pound pasta, such as tagliatelle or pappardelle
- 1/2 cup Parmesan cheese, freshly grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess fat.
⏱️ 10 min - 2
Transfer the browned ground beef to the slow cooker insert. Add the chopped yellow onion, diced carrots, diced celery, and minced garlic to the slow cooker.
⏱️ 5 min - 3
Pour in the crushed tomatoes, tomato paste, beef broth, and red wine (if using). Stir in the dried oregano, dried basil, bay leaves, salt, and black pepper.
⏱️ 5 min - 4
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. If desired, stir in the milk during the last 30 minutes of cooking for added richness.
⏱️ 480 min - 5
Once cooked, remove the bay leaves. Taste and adjust seasoning as needed.
⏱️ 5 min - 6
Cook your preferred pasta according to package directions. Serve the bolognese over the cooked pasta, garnished with freshly grated Parmesan cheese and chopped fresh parsley.
⏱️ 15 min