Slow Cooker Bolognese Sauce Recipe

Slow Cooker Bolognese Sauce
Diana Rattray
  • 6 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 6 hrs
  • Yield: 6 to 8 Servings
Ratings (21)

This is an old-world Bolognese style sauce, made with Italian sausage and ground beef, along with carrot, celery, tomatoes, and herbs and red wine. You won't believe this meaty, wonderful pasta sauce came from a slow cooker.

For extra zip, add about 1/2 teaspoon of crushed red pepper flakes to the sauce. Also, fresh Parmesan cheese is fantastic in the sauce.

More Italian Pasta Meals

What You'll Need

  • 1 pound lean ground beef
  • 1/2 pound Italian sausage, remove from casing
  • 1/2 cup chopped onion
  • 1 small carrot, grated
  • 2 stalks celery, chopped
  • 1 large clove garlic, crushed
  • 1 can (28 oz) diced tomatoes
  • 2 cans (6 oz) tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup dry red wine, such as Pinot Noir or Merlot (or substitute with tomato juice or water)
  • 1/4 to 1/2 cup Parmesan cheese plus more for serving
  • 1 pound spaghetti, linguine, or a tubular pasta shape, such as mostaccioli

How to Make It

  1. In a large skillet, brown ground beef and sausage, breaking up while the meat cooks.
  2. After about 5 minutes, add the onion, carrot, and celery; cook until onion is just tender and the beef and sausage are no longer pink. Drain well.
  3. Transfer ground meat mixture to the slow cooker. Add remaining ingredients, except pasta and cheese. Cover and cook on LOW for 5 to 7 hours. Stir in the Parmesan cheese just before serving.
  1. Serve with hot cooked spaghetti, mostaccioli, ziti, or your favorite pasta.
  2. Sprinkle servings with more grated Parmesan cheese, if desired, or pass the Parmesan at the table.
Nutritional Guidelines (per serving)
Calories 521
Total Fat 16 g
Saturated Fat 6 g
Unsaturated Fat 8 g
Cholesterol 67 mg
Sodium 317 mg
Carbohydrates 63 g
Dietary Fiber 6 g
Protein 33 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)