No need to stand over the stove while stirring all day! Impress your family or guests with this Slow Cooker Bolognese — easy to prepare and full of rich, comforting flavor.
I’ve been on an Italian kick lately, and this slow-cooked bolognese is my latest favorite. It gives you that deep, homey flavor of a sauce that’s simmered for hours, without the constant stirring. With a little prep in the morning or the night before, you can come home to a rich meat sauce that pairs perfectly with your favorite pasta.
Using a combination of meats adds depth without making the sauce overly greasy. I use lean ground sirloin and ground pork. Browning the meat first takes just a few extra minutes but improves the flavor dramatically. If you prefer, brown the meat ahead of time to make a weekday version even easier.
Fresh vegetables are important here — carrots, celery, onion and garlic build a flavorful base. A small food chopper or a blender makes quick work of prepping the vegetables and breaking down whole canned tomatoes for a smooth, cohesive sauce.
A splash of good wine brightens the sauce — you don’t need the whole bottle, but choose a wine you’d enjoy drinking. It adds acidity and complexity that balance the tomatoes and meat.
Finish the sauce with a little cream to soften acidity and add silkiness. Serve over your favorite pasta — a thin linguine, angel hair, or any shape you love — and top with fresh basil and grated Parmesan for a satisfying, family-friendly meal.
Slow Cooker Bolognese
Pin Recipe
15 mins
6 hrs
6 hrs 15 mins
8 servings
482 kcal
Ingredients
- 1 pound ground pork
- 1 pound ground sirloin
- 48 oz whole peeled tomatoes (2 large cans)
- 14 oz crushed tomatoes (1 can)
- 2 carrots, peeled
- 2 celery stalks
- 1/2 yellow onion
- 3 garlic cloves
- 1/2 cup wine
- 1 teaspoon dried Italian seasoning
- Pinch nutmeg
- 1/2 cup heavy cream (for later)
- Fresh basil (for serving)
- Grated Parmesan (for serving)
- 16 oz pasta (for serving)
Instructions
- Brown the ground pork and sirloin over medium-high heat until fully cooked. Drain excess fat if desired, then transfer the meat to the slow cooker.
- Blend or crush the whole peeled tomatoes and add them to the meat along with the crushed tomatoes.
- Finely chop the carrots, celery, onion and garlic and stir them into the sauce.
- Add the wine, dried Italian seasoning and a pinch of nutmeg. Stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- About 15 minutes before serving, stir in the heavy cream and let it heat through while you cook the pasta according to package instructions.
- Serve the sauce over pasta, topped with fresh basil and grated Parmesan.
Notes
- A multi-cooker can be used to brown the meat and complete the recipe in one pot for easier cleanup.
- Use a submersion blender or a standard blender to puree the whole tomatoes quickly.
- The cream softens the tomatoes’ acidity; whole milk can be substituted if you prefer.
Nutrition
Enjoy!
Looking for more Italian-style meals?
Try the chicken slow cooked in tomato sauce or a hearty tortellini soup for more comforting options.
