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Slow cooker bolognese sauce in a bowl with pasta and grated parmesan

The Best Slow Cooker Bolognese Sauce

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Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8 Servings

Description

This easy slow cooker bolognese sauce is rich, meaty, and packed with deep Italian flavor. Just 15 minutes of prep, then the slow cooker does all the work — perfect for busy weeknights or make-ahead meals.

Ingredients 

For the Soffritto

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced

For the Sauce

  • 1 pound ground beef, 85/15
  • ½ pound ground pork, or Italian sausage, casings removed
  • 1 cup dry red wine, Chianti or Cabernet
  • 1 cup whole milk
  • 28 ounces crushed tomatoes
  • 6 ounces tomato paste
  • 1 cup beef broth
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 Parmesan rind, optional, highly recommended

To Serve

  • 1 pound pasta, pappardelle, tagliatelle, or rigatoni
  • Freshly grated Parmesan cheese
  • Fresh basil or parsley, chopped

Instructions

  • Sauté the soffritto. Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes, until softened and lightly golden. Add the garlic and cook 1 minute more. Transfer to the slow cooker.
  • Brown the meat. In the same skillet, add the ground beef and pork. Break it up with a wooden spoon and cook until browned and no pink remains, about 8 minutes. Drain off most of the fat, leaving about 1 tablespoon for flavor.
  • Deglaze. Pour the red wine into the skillet with the meat and scrape up the browned bits from the bottom. Simmer for 2–3 minutes until reduced by half. Stir in the milk and simmer 2 minutes more. Transfer everything to the slow cooker.
  • Combine. Add the crushed tomatoes, tomato paste, beef broth, bay leaves, oregano, thyme, nutmeg, salt, pepper, and Parmesan rind (if using) to the slow cooker. Stir well.
  • Slow cook. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Low and slow is best.
  • Finish. Remove the bay leaves and Parmesan rind. Taste and adjust seasoning. Serve over cooked pasta, topped with grated Parmesan and fresh herbs.

Equipment

  • Crockpot
  • Ladle

Notes

Notes

  • Don't skip browning. That fond (browned bits) in the skillet is where the deepest flavor comes from. Truly worth the 10 extra minutes.
  • Milk is traditional. It tenderizes the meat and balances the acidity. You won't taste it.
  • Sauce too thin? Crack the slow cooker lid during the last 30 minutes on HIGH to let moisture evaporate.
  • Sauce too thick? Stir in a splash of reserved pasta water or beef broth before serving.
  • Storage: Refrigerate up to 4 days or freeze up to 3 months.
  • Have a Ninja Foodi Possible Cooker Pro? See my Ninja Foodi Possible Cooker Pro Bolognese Sauce recipe for appliance-specific timing.

Nutrition

Serving: 1ServingCalories: 310kcalCarbohydrates: 21gProtein: 22gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 59mgSodium: 1055mgPotassium: 1128mgFiber: 5gSugar: 12gVitamin A: 3436IUVitamin C: 21mgCalcium: 120mgIron: 4mg