Slow Cooker Bolognese Sauce (Pasta Meat Sauce)
A good bolognese sauce is cooked slowly, puttering away on the stove for hours as the deep meaty flavors develop but it's so easy in the slow cooker!
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comIngredients
- 1/4 cup olive oil
- 1 medium onion (finely diced)
- 2 celery sticks (finely diced)
- 2 medium carrots (grated)
- 2 lb ground beef (we prefer beef with 15% or 20% fat content)
- Salt and black pepper
- 4 g arlic cloves (minced)
- 1/2 cup finely chopped parsley (plus more to serve)
- 1 Tbsp granulated sugar
- 1 cup dry white wine (Pinot Grigio or Chardonnay)
- 2 28 oz each canned crushed tomatoes (or canned whole tomatoes, crushed)*
- 1 cup whole milk
- 1 bay leaf (optional)
- Pasta, Parsley and Parmesan (or your favorite Italian cheese to serve)
- Large skillet or dutch oven (slow cooker)
Steps
In a large deep pan, heat 1/4 cup olive oil. Add onion, celery and carrots and sauté until softened (8-10 mins). Add garlic and 1/2 cup parsley and stir 30 seconds or until garlic is fragrant. Transfer to slow cooker.
In the same pan (without washing it), add ground beef, season with 1 tsp salt, 1/4 tsp pepper and sauté until cooked through and no longer red (6-10 mins). For leaner sauce, you can spoon off and discard excess oil at this point keeping 3 Tbsp oil in the pan. Add 1 cup white wine and sauté on med/high heat until wine has completely evaporated (8-10 mins). Transfer meat to slow cooker.
Add 1 cup milk, 1 bay leaf, 1 Tbsp sugar, and both cans of tomatoes with juice and stir to combine.
Cover and cook on low 8 hours or on high 3-4 hours. If it it seems too liquidy, let it cook with the lid off for the last 30 minutes.
Season with more salt to taste (I added nearly 1 tsp more salt). Serve generous amounts of bolognese sauce over your favorite pasta, topped with cheese and garnished with fresh parsley.
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