Slow-Cooker Bolognese

When you don’t have hours to babysit a pot of pasta sauce, this slow-cooker Bolognese is just the thing. Created by Taste of Home Test Kitchen editor Margaret Knoebel, this meaty sauce is started by browning ground beef with finely chopped onion, celery, carrot and garlic on the stovetop. Then the slow cooker takes over, simmering the mixture into a rich, velvety sauce with red wine, tomato paste, beef broth and heavy cream.

It’s the perfect sauce to make ahead for pasta night. Prepare it earlier in the day or even a day ahead to let the flavors deepen. Just boil a pot of your favorite noodles and serve them with warm sauce for an easy, comforting crowd-pleasing dinner.

Ingredients for Slow-Cooker Bolognese

• Aromatics: Onions, celery, carrots and garlic are the foundation of the sauce, adding sweetness and aromatic depth as they slowly cook down. Finely chopping them helps them “melt” into the sauce; we recommend a food processor for the job, but you can also do it by hand with a little elbow grease.
• Ground beef: I like to use 85% lean ground beef in pasta sauces for the best balance of flavor without excess grease. Ground pork or a beef-and-pork blend also works well in a meaty Bolognese, as long as you use the same total amount of meat.
• Spices: Ground nutmeg adds subtle warmth, while good old-fashioned salt and pepper enhance and balance all the other flavors.
• Red wine: A dry red wine like cabernet sauvignon or pinot noir deepens the sauce with rich umami flavor and adds acidity that balances the meat and cream.
• Beef broth: The broth adds moisture and enhances the meaty flavor of the sauce. For the most control over the seasoning, choose low-sodium broth.
• Heavy whipping cream: Cream gives the sauce its signature velvety texture and softens the acidity of the tomato paste and wine. For a lighter option, swap in half-and-half cream.
• Tomato paste: This tangy paste delivers concentrated tomato flavor and thickens the sauce.
• For serving: Wide, flat noodles like pappardelle or fettuccine are classic with Bolognese because they can stand up to the hearty sauce. Top each plate with freshly grated Parmesan for a salty, nutty finish.

Directions

Step 1: Finely chop the aromatics

Place the onions, celery, carrot and garlic in a food processor. Pulse them until they’re finely chopped, scraping down the sides of the bowl as needed.

Editor’s Tip: No food processor? Finely dice the vegetables by hand.

Step 2: Brown the beef and vegetables

In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped vegetables and ground beef. Cook, stirring frequently and breaking the beef into crumbles, for six to eight minutes until the beef is no longer pink. Then stir in the ground nutmeg, salt and pepper.

Step 3: Deglaze with wine

Use a slotted spoon to transfer the beef and vegetables to a clean bowl. Discard the drippings from the pot, then return the beef mixture to the Dutch oven.

Stir in the wine, scraping the bottom of the pan to loosen any browned bits. Bring the mixture to a boil, then cook, stirring frequently, until most of the wine has evaporated.

Editor’s Tip: Cooking the wine until it’s almost gone cooks off the alcohol and deepens the flavor—so you get richness without a sharp, boozy bite.

Step 4: Slow-cook the sauce

Transfer the beef mixture to a 6-quart slow cooker. Stir in the heavy whipping cream, beef broth and tomato paste. Cover the slow cooker and cook the sauce on low for 3 hours and 30 minutes to 4 hours, stirring occasionally, until the sauce is thickened and the flavors have melded.

Editor’s Tip: If your sauce seems thicker than you’d like at the end of the cook time, stir in an extra splash of broth or a bit of pasta cooking water to loosen it.

Step 5: Serve the Bolognese

Serve the Bolognese hot over your favorite cooked pasta. If desired, sprinkle it with grated Parmesan cheese.

Slow-Cooker Bolognese Variations

• Change up the meat: A blend of beef and pork is traditional in Italian sauces, adding richer flavor and depth. Replace half of the ground beef with ground pork or Italian sausage, or add cooked and finely chopped chicken breasts for extra protein.
• Lighten it up: Use ground turkey or chicken in place of beef. Choose ground dark meat if available, and add an extra tablespoon of olive oil to keep the sauce moist and flavorful. You can also replace the heavy cream with half-and-half or milk for a lighter sauce.
• Add more vegetables: Saute finely chopped mushrooms, zucchini or bell peppers with the aromatics for additional nutrition. Adding extra veggies can also stretch the sauce without changing the flavor profile.
• Skip the wine: If you’d rather make the sauce wine-free, deglaze the pan with additional beef broth plus a splash of balsamic vinegar for acidity and depth.
• Give it some kick: Stir a pinch of crushed red pepper flakes into the sauce for gentle warmth.

How to Store Slow-Cooker Bolognese Sauce

Let the Bolognese sauce cool completely, then transfer it to an airtight container and refrigerate it for up to four days. Reheat the Bolognese on the stovetop over medium-low heat or in the microwave, stirring occasionally. If the sauce thickens too much in the fridge, stir in a splash of beef broth, water or milk when you reheat it to loosen it.

Can you freeze slow-cooker Bolognese sauce?

Yes, Bolognese freezes beautifully. Cool the sauce completely, then transfer it to freezer-safe containers or zip-top freezer bags and freeze it for up to three months. Partially thaw it overnight in the refrigerator, then reheat it in a saucepan until it’s warmed through.

Can you make slow-cooker Bolognese sauce ahead of time?

Yes! Bolognese sauce tends to taste even better the next day, so you can slow-cook it a day or two ahead and keep it stored in the fridge (or freezer for longer storage) until you’re ready to serve it.

Slow-Cooker Bolognese Tips

What makes Bolognese different from spaghetti sauce?

Classic Bolognese is made with ground meat, onion, carrots, celery, red wine and cream, while spaghetti sauce typically includes ground meat, onion and herbs. Spaghetti sauce is also more tomato-forward, while Bolognese simmers low and slow for a deeper, richer and meatier flavor.

What is the best meat for slow-cooker Bolognese?

Ground beef is the classic choice for slow-cooker Bolognese, giving the sauce a rich flavor and a hearty texture. A blend of meats also works especially well, and many traditional Bolognese recipes call for a combination of beef and pork or Italian sausage. Some recipes, like this pappardelle Bolognese, even include finely chopped cooked chicken breasts for added texture. For a lighter Bolognese, ground chicken or turkey can be used in place of beef or pork.

What can you serve with slow-cooker Bolognese?

Slow-cooker Bolognese is most often served over wide pasta shapes such as tagliatelle, pappardelle or fettuccine, which offer a sturdy bite that stands up to the rich, meaty sauce. Like many classic Italian meals, this Bolognese pairs well with a simple green or Caesar salad, roasted vegetables or garlic bread.