No need to stand over the stove while stirring all day long! Impress your family or dinner guests with this delicious Slow Cooker Bolognese that’s easy to make and full of rich flavor.
I’ve been on an Italian-themed streak lately. A few days ago I shared a zucchini lasagna that’s a lighter, veggie-forward twist on a classic. Today we’re leaning more traditional with a slow cooker bolognese that’s hearty and comforting. This version is ideal for busy days: a little prep up front and many hours of gentle cooking deliver deep, developed flavors without constant attention.
I like using a blend of meats to build flavor without making the sauce overly fatty. For this recipe I used lean ground sirloin combined with ground pork. Browning the meat first adds a bit of hands-on work compared with a true “dump-and-go” slow cooker recipe, but it significantly improves the final taste. If you’re short on time, you can brown the meat the night before or in the morning and refrigerate it until you’re ready to cook.
Fresh vegetables—carrots, celery, onion, and garlic—are key to a balanced bolognese. A small chopper or food processor makes quick work of the prep and keeps the texture uniform so the vegetables melt into the sauce as it simmers.
A good splash of wine (use one you’d enjoy drinking) brightens the sauce and adds depth. You don’t need the whole bottle—save the remainder to enjoy with dinner.
At the end, a little cream smooths and tames the tomatoes’ acidity and gives the sauce a luscious finish. Serve it over your favorite pasta—thin linguine, angel hair, or any shape you prefer—and top with fresh basil and grated Parmesan for a classic presentation.
Slow Cooker Bolognese
Jennifer Draper
Pin Recipe
Ingredients
- 1 pound ground pork
- 1 pound ground sirloin
- 48 oz whole peeled tomatoes (2 large cans)
- 14 oz crushed tomatoes (1 can)
- 2 carrots, peeled
- 2 celery stalks
- 1/2 yellow onion
- 3 garlic cloves
- 1/2 cup wine
- 1 teaspoon dried Italian seasoning
- Pinch nutmeg
- 1/2 cup heavy cream (for later)
- Fresh basil (for serving)
- Grated Parmesan (for serving)
- 16 oz pasta (for serving)
Instructions
- Brown the ground beef and pork over medium-high heat until fully cooked; transfer to the slow cooker.
- Blend or crush the whole peeled tomatoes and add them to the meat along with the crushed tomatoes.
- Finely chop carrots, celery, onion, and garlic; stir them into the slow cooker.
- Add the wine, dried Italian seasoning, and a pinch of nutmeg; stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Stir in the heavy cream and let the sauce heat through for about 15 minutes while you cook the pasta according to package directions.
- Serve the sauce over pasta with fresh slivered basil and grated Parmesan to taste.
Notes
- For an even easier cleanup, use a multi-cooker so you can brown the meat and then switch to slow-cook mode in the same pot.
- A submersion blender makes quick work of breaking down whole tomatoes if you prefer a smoother sauce.
- The cream at the end softens acidity and adds richness; whole milk can be substituted if desired. Any pasta shape works—choose your favorite.
Nutrition
Carbohydrates: 31 g
Protein: 26 g
Fat: 26 g
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Enjoy!
Looking for more Italian-style meals?
Try a slow-cooked chicken in tomato sauce or a spicy beef tortellini soup for other easy, comforting options.
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