Slow-Cooker Bolognese

Total Time Prep: 35 min. Cook: 3-1/2 hours
Yield 12 servings (2-1/4 quarts)
Test Kitchen Approved
Slow-cooker Bolognese is an all-beef take on the Italian classic. It simmers low and slow to develop rich flavor and a velvety finish.

Ingredients

  • 2 medium onions, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 4 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 2 pounds ground beef
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup dry red wine
  • 1 can (14-1/2 ounces) beef broth
  • 2 cups heavy whipping cream
  • 3 cans (6 ounces each) tomato paste
  • Hot cooked pasta
  • Grated Parmesan cheese, optional

Directions

  1. Place onions, celery, carrot and garlic in a food processor; pulse until finely chopped. In a Dutch oven, heat oil over medium heat. Add chopped vegetables and beef; cook and stir 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in nutmeg, salt and pepper. Remove with a slotted spoon; discard drippings from pot.
  2. Return beef mixture to pan. Stir in wine. Bring to a boil; cook and stir until wine is evaporated. Remove mixture to a 6-qt. slow cooker; stir in cream, beef broth and tomato paste. Cook on low 3-1/2-4 hours or until flavors are blended, stirring occasionally. Serve with pasta. If desired, sprinkle with Parmesan cheese.

Nutrition Facts

3/4 cup: 363 calories, 26g fat (13g saturated fat), 92mg cholesterol, 362mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 18g protein.

This slow-cooker bolognese sauce really gets its magic during the four hours that everything simmers in the crockpot. It's the perfect recipe to prep ahead for pasta night. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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