Slow Cooker Bolognese Sauce
Inspired by the comforting flavors of traditional Italian cooking, this easy Slow Cooker Bolognese Sauce recipe combines savory bacon, Italian sausage, ground beef, and a medley of fresh vegetables simmered in a creamy tomato sauce.
Ingredients
- 4 slices bacon chopped
- 4 cloves garlic roughly chopped
- 1 large carrot roughly chopped
- 1 large stalk celery roughly chopped
- 1 yellow onion roughly chopped
- Kosher salt to taste
- Fresh cracked black pepper to taste
- 3 tbsp tomato paste
- 1 tbsp fresh oregano leaves chopped (or 1 teaspoon dried)
- Fresh ground nutmeg to taste
- 3/4 cup dry red wine
- 2/3 cup heavy cream
- 2 28-ounce cans crushed tomatoes
- 1 lb Italian sausage
- 1 lb ground beef
- Cooked pasta or pasta alternative, for serving
Instructions
- Combine the garlic, carrot, celery, and onion in a food processor. Pulse until the vegetables are finely minced.
- In a large skillet over medium-high heat, cook the bacon until the fat renders.
- Add the minced vegetable mixture to the pan. Sprinkle with salt and pepper, and cook for about 3 minutes.
- Stir in the tomato paste, oregano, and nutmeg. Cook for 2 minutes to warm the tomato paste.
- Pour in the red wine, scraping up any browned bits from the bottom of the pan. Taste and season with additional salt and pepper if needed.
- Transfer the bacon and vegetable mixture to the slow cooker.
- Stir in the heavy cream and crushed tomatoes.
- In a bowl, mix the Italian sausage and ground beef together using your hands until combined.
- Break the meat mixture into small pieces with your fingers and spread it evenly into the slow cooker. Avoid large clumps.
- Cover and cook on high for 4–6 hours or on low for 8–10 hours.
- Once cooked, skim any fat from the surface and use a wooden spoon to break the meat into small bits.
- Serve the Bolognese sauce over cooked pasta, or pasta alternative for low-carb.
Notes
- Wine Substitution: If you prefer not to use wine, substitute with beef or vegetable broth.
- Make Ahead: This sauce tastes even better the next day! Store it in the fridge for up to 3 days or freeze for up to 3 months.
- Low-Carb Option: Serve over zucchini noodles or spaghetti squash instead of pasta.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 554kcalCarbohydrates: 20gProtein: 24gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 113mgSodium: 850mgPotassium: 1051mgFiber: 5gSugar: 11gVitamin A: 2121IUVitamin C: 23mgCalcium: 124mgIron: 5mg
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