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Crockpot Bolognese Recipe

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3.8 from 68 reviews

This Crockpot Bolognese is a rich and hearty Italian meat sauce slow-cooked to perfection using ground beef, fresh vegetables, red wine, tomatoes, and aromatic herbs. Simmered for hours in a crockpot, this comforting sauce develops deep flavors and a luscious texture, ideal for serving over spaghetti squash, pappardelle, or polenta. A touch of cream enriches the sauce, and fresh parsley and parmesan garnish add a fresh, savory finish.

  • Total Time: 8 hours 35 minutes
  • Yield: 8 servings

Ingredients

Meat and Oil

  • 2 tbsp olive oil (divided)
  • 2 lb ground beef

Vegetables

  • 1 large sweet onion (finely diced to 1/4”)
  • 2 medium carrots (finely diced to 1/4”)
  • 2 medium celery stalks (finely diced to 1/4”)
  • 4 cloves garlic (minced)

Liquids and Tomatoes

  • 2 cups dry red wine
  • 1 28-oz can whole peeled tomatoes (crushed by hand)
  • 1/2 cup heavy cream

Spices and Herbs

  • 1 tsp kosher salt
  • 1 tsp fresh cracked pepper
  • 1 tsp dried basil
  • 1/2 tsp dried parsley
  • Pinch oregano
  • Pinch thyme
  • Pinch dried red pepper flakes (or more to taste)
  • 1/4 cup fresh parsley (chopped, plus extra for garnish)

Optional Toppings

  • 1/2 cup grated parmesan cheese

Instructions

  1. Brown the Ground Beef: Heat a cast iron skillet over high heat and add 1 tablespoon of olive oil until shimmering. Add the ground beef and cook, stirring to break it up, until browned and no longer pink, about 7-8 minutes. Meanwhile, dice the onion, carrots, celery, and mince the garlic.
  2. Transfer Beef to Crockpot: Using a slotted spoon, transfer the browned beef to the crockpot, discarding the rendered fat to avoid an oily sauce.
  3. Sauté Vegetables: Return the skillet to high heat, add the remaining tablespoon of olive oil, and heat until shimmering. Add the diced onions, carrots, and celery and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and sauté for 1-2 minutes until fragrant.
  4. Add Wine to Vegetables: Pour the red wine into the skillet with the vegetables, scraping up any browned bits from the bottom. Continue cooking and stirring until the wine stops bubbling, about 1-2 minutes. Remove from heat and transfer the vegetable mixture to the crockpot.
  5. Combine Ingredients in Crockpot: Add the crushed tomatoes, heavy cream, kosher salt, fresh cracked pepper, dried basil, dried parsley, oregano, thyme, and dried red pepper flakes to the crockpot. Stir well to combine.
  6. Slow Cook the Sauce: Cover the crockpot and cook on low for 6 to 8 hours to allow the flavors to meld and the sauce to thicken.
  7. Adjust Sauce Consistency: During the last hour, check the sauce. If it appears too soupy, set the lid slightly ajar to let excess liquid evaporate and the sauce thicken.
  8. Finish and Serve: Stir in fresh chopped parsley. Serve the Bolognese spooned over roasted spaghetti squash noodles or your preferred base such as pappardelle pasta or polenta. Garnish with extra fresh parsley and grated parmesan cheese, if desired.

Notes

  • Discarding the rendered fat after browning the meat keeps the sauce from becoming too oily.
  • Hand-crushing the canned tomatoes gives a rustic texture to the sauce but you can use crushed tomatoes directly for convenience.
  • The heavy cream adds richness but can be omitted for a lighter version.
  • Adjust red pepper flakes to taste depending on your preferred spice level.
  • Serving suggestions include roasted spaghetti squash noodles, pappardelle pasta, or creamy polenta.
  • This sauce can be made a day ahead and reheated for enhanced flavor.
  • Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 3 months.
  • Author: Madelynn
  • Prep Time: 35 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/crockpot-bolognese-recipe/