Name: Hearty Slow Cooker Bolognese
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Ingredients: 1 tbsp olive oil; 1/4 cup chopped fresh parsley; 4 oz pancetta, chopped; 1 large white onion, minced; 2 celery stalks, minced; 2 carrots, minced; 2 lb 95% lean ground beef; 1/4 cup white wine; 3 bay leaves; 1 tsp salt; 1/2 tsp freshly ground black pepper; 1/2 cup heavy cream; 2 – 28 oz cans crushed tomatoes

Pasta Meat Sauce

What kind of meat should I use for Bolognese?

What other ingredients are typically used in Bolognese?

What kind of pasta should I serve with Bolognese?

Can I make Bolognese vegetarian or vegan?

How can I thicken or thin out my Bolognese sauce?

This Hearty Slow Cooker Bolognese is a comforting Italian classic with deep flavors, featuring lean ground beef, pancetta, a medley of minced vegetables, tomatoes, and a touch of cream. Letting it cook slowly in the crock pot ensures a rich and satisfying sauce that is sure to please!

Milk

Gluten Free

Mediterranean

Oils

milliliter

olive oil

Fresh Vegetables

gram

fresh parsley

Pork

pancetta

white onion

celery

carrot

Red Meat

ground beef

Wine

white wine

Seasonings

dried bay leaves

salt

black pepper

Creams & Creamers

heavy cream

Canned Vegetables

crushed tomatoes

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Saturated Fat

Total monounsaturated fatty acids

Calcium

Minerals

Cholesterol

Trans fatty acids

Selenium

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Vitamins

Lycopene

Lactose

Sugar

Total polyunsaturated fatty acids

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Magic-in-Minutes Spaghetti Bolognese

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30-Minute Hearty Spaghetti Bolognese

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Dreamy Instant Pot Spaghetti Bolognese

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Effortlessly prepare a classic Italian feast at home in no time with this Instant Pot Spaghetti Bolognese. A hearty and flavorful combination of seasoned beef, aromatic veggies, and tender pasta, all fused together with a robust meaty tomato sauce and gooey mozzarella.

Rapid and Robust Instant Pot Spaghetti Bolognese

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Rustic 25-Minute Turkey Bolognese with Lentils

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil. It will also take you under an hour to make!

Summer Bolognese

Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor that any cook can achieve by being careful about a few basic points: The meat should not be from too lean a cut; the more marbled it is, the sweeter the ragù will be. The most desirable cut of beef is the neck portion of the chuck. Add salt immediately when sauteing the meat to extract its juices for the subsequent benefit of the sauce. Cook the meat in milk before adding wine and tomatoes to protect it from the acidic bite of the latter. Do not use a demiglace or other concentrates that tip the balance of flavors toward harshness. Use a pot that retains heat. Earthenware is preferred in Bologna and by most cooks in Emilia-Romagna, but enameled cast-iron pans or a pot whose heavy bottom is composed of layers of steel alloys are fully satisfactory.Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published

Bolognese Meat Sauce

Hearty Slow Cooker Bolognese

Baking Goods

Produce

Meat & Seafood

Beverages

Dairy

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In a large deep saute pan, sauté chopped pancetta on low heat until the fat melts, about 4-5 minutes.

Add olive oil, minced onions, minced celery, and minced carrots to the pan. Cook on medium-low heat until the vegetables are soft, about 5 minutes.

Increase the heat to medium-high; add lean ground beef, salt, and freshly ground black pepper. Sauté until the beef is browned.

Drain the fat from the pan, then add white wine; cook until it reduces down, about 3-4 minutes.

Transfer the cooked ingredients to the crock pot.

Add crushed tomatoes, bay leaves, salt, and black pepper. Stir, cover, and set slow cooker to LOW for 6 hours.

After 6 hours, discard the bay leaves, adjust salt and black pepper to taste, then add heavy cream and chopped fresh parsley; stir well.

Serve the Bolognese sauce over your favorite pasta or spaghetti squash. Makes about 10 cups.

Leftovers can be frozen for future meals. To reheat, thaw the sauce in the refrigerator, then reheat it on the stovetop or in a slow cooker.

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