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Slow Cooker Bolognese

4.54 from 45 votes

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.

Prep Time: 20

Cook Time: 6

Total Time: 6 20

Yield: 20

Course: Dinner

Cuisine: American

Equipment

Slow Cooker

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

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