There’s nothing quite like the deep, comforting aroma of a traditional Bolognese sauce simmering away. This recipe captures that classic, all-day flavor without chaining you to the stove. By browning the meat and aromatics first, we build a rich foundation of flavor that melds into perfection in the slow cooker. Just a few minutes of prep in the morning yields a luxuriously thick and hearty meat sauce, ready to be ladled over your favorite pasta by dinnertime. It’s the ultimate comfort food, made effortlessly.
Ingredients
• 3 tablespoons / 45 ml olive oil, divided
• 1 medium onion, chopped
• 1 pound / 450 g Italian sausage
• 1 pound / 450 g ground beef
• 4 garlic cloves, minced
• 2 28-ounce / 794 g cans crushed tomatoes
• 2 tablespoons / 30 ml dried basil
• 1 tablespoon / 15 ml minced fresh oregano
• 1 cup / 240 ml beef broth
• ½ teaspoon / 2.5 g salt
Instructions
1. Prepare the slow cooker by rubbing the sides and bottom of the stoneware with 1 tablespoon of the olive oil.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and cook until softened and translucent, about 3 to 5 minutes. Transfer the cooked onion to the slow cooker.
3. Heat the final tablespoon of olive oil in the same skillet. Add the Italian sausage and ground beef, breaking it apart with a spoon. Cook until the meat is fully browned, approximately 8 to 10 minutes. Drain any excess fat.
4. Transfer the browned meat to the slow cooker. Add the minced garlic, crushed tomatoes, dried basil, fresh oregano, beef broth, and salt. Stir everything together until well combined.
5. Cover the slow cooker and cook on the Low setting for 6 to 8 hours, or until the sauce is thick and the flavors have melded beautifully.
Nutritional Information
• PER SERVING: 514 CALORIES ★ FAT 40 G (70%) ★ NET CARBS 12 G (9%) ★ PROTEIN 20 G (16%)
Pro Tips
• After browning the meat, pour a splash of the beef broth or red wine into the hot skillet to deglaze it, scraping up any browned bits from the bottom. Pour this flavorful liquid into the slow cooker.
• For a richer, more tender sauce, stir in a splash of heavy cream or whole milk during the last 30 minutes of cooking. This balances the acidity and adds a classic, velvety finish.
• Add finely chopped carrots and celery to the pan with the onions. This classic Italian ‘soffritto’ base adds another layer of sweetness and depth to the final sauce.
FAQ
Q: Can I add vegetables to this slow cooker bolognese
A: Absolutely. For a classic Italian ‘soffritto’ base that adds sweetness and depth, add finely chopped carrots and celery to the skillet along with the onions and cook until softened before transferring them to the slow cooker.
Q: How can I make my bolognese sauce richer
A: For a richer, more traditional bolognese, stir in a splash of heavy cream or whole milk during the last 30 minutes of cooking. This adds a velvety texture and balances the acidity of the tomatoes. Deglazing the pan with red wine or beef broth after browning the meat also adds significant depth of flavor.
Q: Do I have to brown the meat before putting it in the slow cooker
A: Yes, browning the meat and onions first is a crucial step. It builds a deep foundation of flavor through caramelization that you won’t achieve by adding raw ingredients directly to the slow cooker. This step is key to a rich, non-greasy sauce.
Q: What kind of pasta is best for bolognese sauce
A: A rich, hearty sauce like this bolognese pairs best with wide, sturdy pasta shapes that can hold the sauce well. Traditional choices include tagliatelle, pappardelle, or fettuccine. It also works wonderfully with tube-shaped pasta like rigatoni or penne.
