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Crockpot Bolognese Sauce

Crockpot Bolognese Sauce

iamwinfred
This Crockpot Bolognese Sauce is the ultimate hands-off comfort food — rich, meaty, and deeply flavorful without hours of stirring. A classic combination of beef and pork slow-cooks with aromatic vegetables, crushed tomatoes, red wine, and whole milk for a sauce that tastes like it came straight from an Italian grandmother's kitchen. Just brown the meat, add everything to the slow cooker, and come home to a sauce that's perfect over pasta, layered in lasagna, or spooned over creamy polenta.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Sauce
Cuisine Italian
Servings 8 servings
Calories 285 kcal

Equipment

  • 6-quart slow cooker or crockpot 8-quart recommended if doubling the recipe
  • Large skillet For browning the meat before slow cooking
  • Sharp knife For finely dicing the vegetables
  • Cutting board
  • Wooden spoon For stirring and breaking up meat
  • Food processor (optional) For quickly pulsing vegetables to a fine dice
  • Immersion blender (optional) For a smoother sauce texture
  • Large pot For boiling pasta to serve

Ingredients
  

For the Bolognese Sauce

  • 1 lb ground beef 450g; 80/20 blend recommended for best flavor
  • 0.5 lb ground pork 225g
  • 1 onion finely diced
  • 2 carrots peeled and finely diced
  • 2 celery stalks finely diced
  • 4 garlic cloves minced
  • 28 oz crushed tomatoes 1 can (794g); San Marzano tomatoes recommended for best flavor
  • 6 oz tomato paste 1 can (170g)
  • 1 cup whole milk 240ml; tenderizes the meat and balances acidity
  • 0.5 cup red wine 120ml; substitute with additional beef broth if preferred
  • 0.5 cup beef broth 120ml
  • 2 bay leaves removed before serving
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt to taste
  • black pepper to taste

For Serving

  • pasta spaghetti, fettuccine, rigatoni, or penne recommended
  • Parmesan cheese freshly grated, for topping
  • fresh basil for garnish

Instructions
 

  • Heat a large skillet over medium-high heat and add the ground beef and ground pork. Cook for 8–10 minutes, breaking the meat apart with a wooden spoon, until fully browned with some caramelization. Drain excess fat, leaving about 1 tablespoon, then transfer the meat to the crockpot.
  • Finely dice the onion, carrots, and celery, and mince the garlic cloves. The smaller the chop, the better they'll meld into the sauce — use a food processor if you prefer.
  • Add the diced vegetables and garlic to the crockpot with the meat, then pour in the crushed tomatoes, tomato paste, whole milk, red wine, and beef broth. Add the bay leaves, oregano, basil, salt, and pepper, and stir everything thoroughly to combine.
  • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours — avoid lifting the lid during cooking. If the sauce looks too thin in the last 30 minutes, remove the lid to let it reduce.
  • Remove and discard the bay leaves, taste and adjust seasoning, and optionally use an immersion blender to partially blend for a smoother texture. Let the sauce rest for 10 minutes before serving for best flavor.
  • Bring a large pot of salted water to a boil and cook your pasta of choice until al dente according to package directions. Reserve 1 cup of pasta water before draining, then toss the pasta with the bolognese, adding a splash of pasta water as needed to help the sauce cling.

Notes

  • Don't skip browning: Browning the meat develops deep caramelized flavor that can't be replicated in the slow cooker alone — it's worth the extra 10 minutes.
  • Chop vegetables small: Finely diced vegetables break down completely during cooking, becoming part of the sauce rather than chunky additions.
  • Why milk? Whole milk is a traditional bolognese ingredient — it tenderizes the meat and balances the acidity of the tomatoes for a smoother, more well-rounded sauce.
  • Wine substitute: Replace the red wine with an equal amount of beef broth if you prefer an alcohol-free version.
  • Lighter option: Swap both meats for ground turkey or chicken — add 1 tablespoon of olive oil to compensate for the lower fat content.
  • Sauce too watery? Remove the lid and cook on HIGH for 30–45 minutes, or stir in an extra tablespoon of tomato paste mixed with a little water.
  • Refrigerator storage: Store in an airtight container for up to 5 days. The sauce tastes even better the next day.
  • Freezer storage: Freeze in portion-sized containers or zip-lock bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating tip: Add a splash of broth or water when reheating if the sauce has thickened too much during storage.
  • Double the batch: This recipe doubles well in an 8-quart slow cooker — cooking time may need a slight extension, so taste and check consistency before serving.

Nutrition

Serving: 1ServingCalories: 285kcalCarbohydrates: 12gProtein: 18gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 420mgPotassium: 680mgFiber: 3gSugar: 7gVitamin A: 45IUVitamin C: 15mgCalcium: 10mgIron: 15mg
Keyword bolognese sauce, crockpot bolognese, easy bolognese, slow cooker meat sauce, slow cooker pasta sauce
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