Slow Cooker Bolognese Sauce

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/04/19
Slow cooker bolognese sauce
Diana Rattray
  • Total: 6 hrs 20 mins
  • Prep: 20 mins
  • Cook: 6 hrs
  • Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
521 Calories
16g Fat
63g Carbs
33g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 521
% Daily Value*
Total Fat 16g 20%
Saturated Fat 6g 29%
Cholesterol 67mg 22%
Sodium 317mg 14%
Total Carbohydrate 63g 23%
Dietary Fiber 6g 21%
Protein 33g
Calcium 115mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. There's also a recipe that is ready in just 30 minutes with this Instant Pot bolognese sauce.

Ingredients

  • 1 pound lean ground beef
  • 1/2 pound Italian sausage (remove from casing)
  • 1/2 cup onion (chopped)
  • 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 fresh oregano (chopped)
  • 1 tablespoon fresh basil (chopped)
  • 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

Steps to Make It

  1. Gather the ingredients.

  2. In a large skillet, brown ground beef and sausage, breaking up while the meat cooks.

  3. 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.

  4. 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.

  5. Serve with hot cooked spaghetti, mostaccioli, ziti, or your favorite pasta.

  6. Sprinkle servings with more grated Parmesan cheese, if desired, or pass the Parmesan at the table.

  7. Enjoy!

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