Best Slow Cooker Bolognese Recipes

SLOW-COOKER BOLOGNESE

Steps:

• Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.
• Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.
• Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.
• Remove the rind and serve over spaghetti with lots of grated Parmesan and topped with fresh basil and parsley. Extra sauce can be frozen for later use.

SLOW COOKER BOLOGNESE

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion, and garlic until tender, about 10 minutes. Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the skillet, and pour in 1 cup milk. Bring to a simmer, reduce heat to medium-low, and simmer until the milk is absorbed, about 15 minutes.
• Place the beef mixture into a slow cooker, and set the cooker to High. Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. Mix in 1/2 cup milk and Parmesan cheese, stir well, and cook for 2 more hours.

SLOW-COOKER BOLOGNESE

Steps:

• Heat the oil in a large pan and fry the bacon and mince in batches until browned. Add to your slow cooker.
• Add the onions, carrots, celery, garlic, mushrooms, tomatoes, tomato purée, herbs, wine (if using), vinegar, sugar and seasoning to the slow cooker. Cover and cook on Low for 6-8 hours, then uncover, turn to High and cook for another hour until thick and saucy.
• Serve with cooked spaghetti and grated or shaved parmesan. To cook this entire recipe on the hob, check out our big-batch Bolognese recipe.

SLOW-COOKER BOLOGNESE

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, beef, onions, carrots and garlic over medium-high heat 8 to 10 minutes, stirring occasionally, until sausage and beef are thoroughly cooked; drain.
• In slow cooker, stir together meat mixture, tomatoes, tomato paste, vinegar, brown sugar, salt, pepper and pepper flakes.
• Cover; cook on Low heat setting 8 hours.
• About 15 minutes before serving, cook and drain spaghetti as directed on package. Serve meat mixture over spaghetti. Sprinkle individual servings with cheese and basil.

SLOW-COOKER CHICKEN BOLOGNESE

Steps:

• Place vegetables in slow cooker; top with chicken. Mix pasta sauce and dressing; pour over chicken. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 hours). About 15 min. before serving chicken, cook pasta as directed on package, omitting salt.
• Stir basil into ingredients in slow cooker. Drain pasta; serve topped with chicken mixture and cheese.

SLOW COOKER BOLOGNESE RECIPE

Steps:

• Brown Italian sausage in a large skillet over medium-high heat, breaking into small pieces; drain and rinse well.
• Spray slow cooker with nonstick cooking spray.
• Add cooked sausage and mix in onion flakes, garlic, crushed tomatoes, tomato paste, water, sugar, oregano, basil, fennel seed, salt and pepper until well combined.
• Cover and cook on low for 8 hours.
• Serve over cooked pasta.
• Top with Parmesan cheese, if desired.
• Nutrition information does not include optional topping.

SLOW COOKER BOLOGNESE SAUCE

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the garlic, carrots, celery and onions. Sprinkle with salt and pepper and cook about 3 minutes. Add the tomato paste, thyme and nutmeg, and continue cooking until the vegetables have softened and started to brown, about 2 minutes. Deglaze with the wine, pulling up any bits from the bottom of the pan. Season with salt and pepper.
• Carefully transfer to the slow cooker. Stir in the cream and tomatoes. Mix the pork and sirloin together in a separate bowl, using your hands, until combined. Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps. Cover and cook on high for 4 to 6 hours or on low 8 to 10 hours. Skim the accumulated grease from the surface before serving. Serve over pasta with crusty bread for soaking up the sauce.

BIG-BATCH BOLOGNESE SAUCE FROM SLOW COOKER REVOLUTION

Steps:

• 1. Melt the butter in 12-inch skillet over medium-high heat. Add onion, carrot, celery, tomato paste, garlic, and thyme and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in wine, scraping up any browned bits; transfer to slow cooker. Stir tomatoes into slow cooker. 2. Mash bread and heavy cream into a paste in large bowl using fork. Mix in meatloaf mix, 1/2 teaspoon salt, and 1/2 teaspoon pepper using hands. Stir meatloaf mixture into slow cooker, breaking up any large pieces. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high. 3. Let sauce settle for 5 minutes, then remove fat from surface using a large spoon. Break up any remaining large pieces of meat with spoon. Season with salt and pepper to taste.

SLOW-COOKER SPAGHETTI BOLOGNESE

Steps:

• In a 4- to 6-quart slow cooker, mix together the beef, tomatoes and their juices, carrots, onion, celery, garlic, tomato paste, wine, oregano, thyme, bay leaf, 1 teaspoon salt, and ¼ teaspoon pepper.
• Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
• Twenty minutes before serving, cook the spaghetti according to the package directions; drain and return it to the pot. Toss the spaghetti with the Bolognese and sprinkle it with the Parmesan.

SLOW-COOKER BOLOGNESE SAUCE

Steps:

• Heat the oil in a sauté pan over medium heat.
• Add ground sirloin and bulk sausage; cook until no longer pink.
• Using a fine-mesh sieve, drain fat; set beef and sausage aside.
• Mince onion, celery, carrot, and garlic in a food processor; transfer to a 4- to 6-qt. slow cooker.
• Add meat mixture, tomatoes, milk, wine, beef broth, tomato paste, balsamic vinegar, salt, basil, oregano, red pepper flakes, and fennel seed to slow cooker.
• Cover; cook on low-heat setting for 3 to 4 hours.
• Immediately before serving sauce, stir in mascarpone or cream cheese.

SLOW COOKER SPAGHETTI BOLOGNESE

Steps:

• Pre-heat the slow cooker on high.
• Heat the oil in a large frying pan, and fry the onion, carrot, celery and garlic until transparent.
• Add the meat and fry, stirring well, until it is browned and well broken up.
• Stir in the tomatoes, bay leaf and oregano and season to taste with salt and pepper. Transfer to the slow cooker.
• Cook on high for 3-4 hours.
• When almost ready to serve, bring a pan of salted water to the boil and cook the spaghetti. Drain well.
• Remove the bay leaf from the bolognese sauce, and serve with the spaghetti.

SLOW COOKER BOLOGNESE SAUCE

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the garlic, carrots, celery and onions. Sprinkle with salt and pepper and cook about 3 minutes. Add the tomato paste, thyme and nutmeg, and continue cooking until the vegetables have softened and started to brown, about 2 minutes. Deglaze with the wine, pulling up any bits from the bottom of the pan. Season with salt and pepper.
• Carefully transfer to the slow cooker. Stir in the cream and tomatoes. Mix the pork and sirloin together in a separate bowl, using your hands, until combined. Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps. Cover and cook on high for 4 to 6 hours or on low 8 to 10 hours. Skim the accumulated grease from the surface before serving.
• Serve over pasta with crusty bread for soaking up the sauce.

SLOW-COOKER SPAGHETTI BOLOGNESE

Steps:

• Combine all ingredients except spaghetti, basil and cheese in slow cooker; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 hours).
• Cook spaghetti as directed on package, omitting salt; drain. Serve topped with meat sauce, basil and cheese.

SLOW COOKER BOLOGNESE

Steps:

• Brown the minced beef in a pan and then add to the slow cooker
• Chop up all vegetables finely. I cut the tomatoes into halves as I like quite a chunky sauce. Add to the slow cooker
• Mix the stock cubes in 400ml of water until dissolved, add in the oregano, basil, bay leaves and some black pepper to season. Add to the slow cooker with the wine.
• Cook on high for 4 hours or low for 8 hours. I have reduced the liquid used in the recipe as I had to reduce the sauce down considerably. If the sauce is too watery near the end of cooking, open the lid and cook on high for the remaining hour or 2.