Slow Cooker Bolognese
This bolognese made in a slow cooker is a rich and satisfying dish that's ideal for hectic weeknights or relaxing dinners on the weekend. It's delicious when ladled over pasta, layered in lasagna, or enjoyed alongside roasted vegetables.
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Ingredients
- 4 ounces pancetta
- 1 large white onion
- 2 celery stalks
- 2 carrots
- 2 lbs 90% lean ground beef
- 1/4 cup white wine
- 2 28-ounce cans crushed tomatoes
- 3 dried bay leaves
- kosher salt and fresh pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup half & half cream
- 1 tablespoon salted butter
Equipment Needed
- Slow Cooker
Instructions
- 1
In a sizable deep skillet, cook the pancetta over low heat until the fat renders, which should take around 4-5 minutes. Next, incorporate the butter along with the onions, celery, and carrots, and continue to sauté on medium-low heat until they become tender, approximately 5 minutes.
- 2
Raise the heat to medium-high; introduce the ground meat, seasoning it with salt and pepper. Sauté until it’s nicely browned and fully cooked, about 5 minutes. Drain any excess fat, then pour in the wine and allow it to simmer until reduced, roughly 3-4 minutes.
- 3
Move the mixture to the slow cooker. Add in the tomatoes, bay leaves, and additional salt and pepper; cover the slow cooker and set it to LOW for 6 hours.
- 4
Once the 6-hour cooking time is complete, taste and adjust the seasoning with salt and pepper as needed. Stir in the half & half and chopped parsley; serve over your choice of pasta or spaghetti squash.
Nutrition Information
Notes & Tips
- 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.
- 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.