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Slow Cooker Bolognese
This slow cooker bolognese is a hearty, flavorful recipe that’s perfect for busy weekdays or cozy weekend dinners. We love it served over pasta, lasagna, or paired with roasted vegetables.
Equipment
Ingredients
- 4 ounces pancetta (chopped (or center cut bacon))
- 1 tablespoon salted butter (or olive oil)
- 1 large white onion (minced)
- 2 celery stalks (about 3/4 cup, minced)
- 2 carrots (about 3/4 cup, minced)
- 2 lbs 90% lean ground beef
- 1/4 cup white wine
- 2 28-ounce cans crushed tomatoes (I love Tuttorosso)
- 3 dried bay leaves
- kosher salt and fresh pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup half & half cream
Instructions
- In a large deep skillet, saute the pancetta on low heat until the fat melts, about 4-5 minutes. Add the butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.
- Increase heat to medium-high; add the meat, season with salt and pepper and sauté until browned and cooked through, about 5 minutes. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.
- Transfer to the slow cooker. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.
- After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite pasta or spaghetti squash.
Notes
Makes about 10 cups. Leftovers can be frozen for future meals. To reheat, thaw in the refrigerator then reheat on the stove or crock pot.
Nutrition
Serving: 1/2 cup sauce, Calories: 146kcal, Carbohydrates: 7g, Protein: 7g, Fat: 8.5g, Saturated Fat: 3g, Fiber: 0.4g, Sugar: 4g
- WW Points: 3