Slow Cooker Bolognese Sauce
Slow cooker bolognese sauce simmered low and slow for rich, authentic flavor. A hearty, comforting classic made effortlessly at home.
Ingredients
- 2 tablespoons olive oil
- 4 ounces pancetta or thick-cut bacon, finely diced
- 1 large yellow onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 pound ground beef (80–90% lean)
- ½ pound ground pork (or Italian sausage, casings removed)
- 2 tablespoons tomato paste
- 1 cup dry red wine (or beef broth)
- 1 (28-ounce) can crushed tomatoes
- 1 cup whole milk (or half-and-half)
- 1 cup low-sodium beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped, for serving (optional)
- Freshly grated Parmesan, for serving
Instructions
- Prep your vegetables. Finely chop the onion, carrots, and celery so they melt into the sauce. Keep the pieces small for the best texture.
- Sauté the aromatics. In a large skillet over medium heat, warm the olive oil. Add the pancetta and cook until it renders and crisps slightly. Stir in onion, carrot, and celery with a pinch of salt. Cook 6–8 minutes until softened, then add the garlic and cook 30 seconds.
- Brown the meat. Add ground beef and pork to the pan. Break it up with a spoon and cook until no longer pink. Season with salt and pepper. Spoon off excess fat if needed, leaving some for flavor.
- Build depth with tomato paste. Stir in the tomato paste and cook 1–2 minutes until it darkens slightly. This concentrates the tomato flavor.
- Deglaze with wine. Pour in the red wine and scrape up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
- Transfer to the slow cooker. Add the meat mixture to the slow cooker. Stir in crushed tomatoes, milk, beef broth, oregano, thyme, bay leaf, and red pepper flakes if using.
- Slow cook low and slow. Cover and cook on Low for 6–8 hours or on High for 3–4 hours. Stir once or twice if you’re nearby, but it’s not essential.
- Adjust consistency. If the sauce looks thin near the end, remove the lid and cook on High for 20–30 minutes. If it’s too thick, stir in a splash of broth or milk.
- Taste and finish. Remove the bay leaf. Taste and adjust salt and pepper. Stir in a knob of butter or a drizzle of olive oil for extra silkiness if desired.
- Serve. Toss with al dente pasta (pappardelle, tagliatelle, or rigatoni), then top with Parmesan and herbs. Reserve a little pasta water to help the sauce coat the noodles.
