Slow-Cooker Bolognese Sauce

Slow-Cooker Bolognese Sauce
Roland Bello
five_whole_stars
Click a Star to Rate This Recipe
Hands-On Time
35
minutes
Total Time
8 hours, 35 minutes
Makes 3 quarts sauce, serves 12

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
pound
ground beef
1/2
pound
ground pork
1
cup
milk
1
6-ounce can tomato paste
6
14-ounce cans diced tomatoes
4
teaspoons
kosher salt
1/2
teaspoon
ground nutmeg
Long pasta (such as pappardelle), for serving

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. Serve warm over pappardelle or some other long pasta.
Jane Kirby
February 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 0 %
  • 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
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments