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Slow-Cooker Bolognese Recipe

Slow-Cooker Bolognese Recipe
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★★★★★

5 from 23 reviews

This Slow-Cooker Bolognese recipe delivers a rich, hearty Italian classic made easy with the convenience of a slow cooker. Infused with aromatic herbs, red wine, and a touch of creaminess from milk, this sauce simmered to perfection is perfect served over tender fettuccine and finished with fresh herbs and grated parmesan for a comforting meal.

Ingredients

Scale

Vegetables and Aromatics

  • 2 tbsp olive oil, divided
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped

Meats and Dairy

  • 2 lb ground beef
  • 1 1/2 cups whole milk
  • 1 parmesan rind (optional)

Canned and Packaged Goods

  • 1/3 cup tomato paste
  • 1/2 cup dry red wine
  • 1 (28-oz) can crushed tomatoes
  • 1 lb fettuccine

Herbs and Spices

  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp dried basil
  • 1 tsp dried thyme
  • 1/4 tsp red pepper flakes, plus more to taste
  • 1/4 tsp ground nutmeg
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

To Serve

  • Grated parmesan cheese
  • Chopped fresh basil
  • Chopped fresh parsley

Instructions

  1. Sauté Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped celery, carrot, and onion. Season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until vegetables soften and become fragrant, about 10 minutes.
  2. Add Garlic and Tomato Paste: Stir in the finely chopped garlic and cook for an additional minute until aromatic. Add the tomato paste and continue cooking, stirring frequently, for one more minute to deepen the flavors.
  3. Deglaze with Wine: Pour in the red wine and stir, scraping the bottom of the pan to release browned bits. Let the wine reduce for about 3 minutes until mostly evaporated. Transfer this vegetable mixture into the base of your slow cooker.
  4. Brown the Meat: Add the remaining tablespoon of olive oil to the skillet. Add ground beef and season with salt and pepper. Cook over medium-high heat, breaking up the meat with a spoon, until it is well browned, about 15 minutes. Drain any excess fat from the skillet.
  5. Incorporate Milk: Stir the whole milk into the browned beef and cook until the milk is mostly absorbed, roughly 7 minutes. This step tenderizes the meat and balances acidity. Transfer the meat mixture to the slow cooker.
  6. Add Sauce Ingredients: To the slow cooker, add crushed tomatoes, dried oregano, dried basil, dried thyme, red pepper flakes, ground nutmeg, the optional parmesan rind, and additional salt to taste. Stir thoroughly to combine all ingredients.
  7. Slow Cook: Cover the slow cooker and cook on high for 4 hours or on low for 6 hours. This slow simmer allows flavors to meld beautifully and the sauce to thicken.
  8. Finish Sauce: Skim off any fat from the surface of the sauce. Remove the parmesan rind. Check sauce consistency; if it is too thick, add a small amount of water to reach desired texture.
  9. Cook Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 2 cups of pasta water, then drain the pasta.
  10. Toss and Serve: Combine the pasta with half of the Bolognese sauce and 1 cup of reserved pasta water, adding more water if needed for a silky consistency. Serve topped with generous amounts of grated parmesan, freshly chopped basil, and parsley. Reserve remaining sauce for future meals.

Notes

  • Using the parmesan rind adds a subtle depth of flavor but is optional.
  • Adjust red pepper flakes to your preferred spice level.
  • Reserve pasta water to help bind the sauce to the pasta for better texture.
  • You can substitute ground beef with a mix of beef and pork for a richer sauce.
  • Leftover sauce freezes well for up to 3 months.

Nutrition

Keywords: slow cooker bolognese, slow cooker pasta sauce, easy bolognese recipe, crockpot bolognese, Italian meat sauce, fettuccine bolognese

Find it online: https://thefoodrecipe.com/slow-cooker-bolognese-recipe/