Slow-Cooker Bolognese Sauce

Slow-Cooker Bolognese Sauce
Susie Cushner
Adding tomato paste to the sauce gives it a deeper, richer flavor and thicker texture.

Get the recipe.
Makes 3 quarts sauce, serves 12
preparation
35
minutes
cooking
510
minutes

Ingredients

1
medium onion, finely chopped (1/2 cup)
1
stalk celery, finely chopped (1/2 cup)
1
carrot, finely chopped (3/4 cup)
2
tablespoons
olive oil
1 1/2
pounds
combined ground beef and pork, or meat-loaf mix
1
cup
milk
1
6-ounce can tomato paste
6
14-ounce cans diced tomatoes
4
teaspoons
kosher salt
1/2
teaspoon
ground nutmeg

Directions

  1. In a large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat, stirring frequently, until tender, about 10 minutes.
  2. Add the meat and cook, stirring frequently, until it loses its pink color. Add the milk. Increase heat to high and cook until the milk has evaporated. Transfer the mixture to a 4- to 6-quart slow cooker.
  3. Return the skillet to the heat and add the tomato paste; cook over low heat to reduce its bitterness, about 5 minutes. Add the tomato paste to the cooker, along with the tomatoes, salt, and nutmeg.
  4. Cook on low for 8 hours, or on high for 4 hours.
Jane Kirby
February 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 47 %
  • Calcium 69 mg
  • Carbohydrate 7 g
  • Cholesterol 22 mg
  • Fat 5 g
  • Fiber 1 g
  • Iron 1 mg
  • Protein 7 mg
  • Sat Fat 2 g
  • Sodium 683 mg
  • Calcium 69 mg
  • Carbohydrate 7 g
  • Cholesterol 22 mg
  • Fat 5 g
  • Fiber 0 g
  • Iron 1 mg
  • Protein 7 mg
  • Sat Fat 2 g
  • Sodium 683 mg
What does this mean? See Nutrition 101.