January 8th, 2015

Slow Cooker Bolognese Sauce

I love a good Bolognese Sauce, and this is my go to recipe. Not only does it offer the convenience of being made in the slow cooker, it’s a great way to add some extra vegetables to my kids diet that they hardly even notice.

Slow Cooker Bolognese
 

This hearty sauce uses a combination of ground beef and Italian sausage, and I especially enjoy the subtle creaminess from the ricotta that’s stirred in just before serving.

You can use mascarpone in place of the ricotta, and it’s absolutely amazing, but it does tend to be a more expensive option.

I like to serve this Bolognese Sauce over a hearty noodle, like rigatoni. Served with some crusty bread, it makes a delicious, filling meal on a chilly winter evening.

Slow Cooker Bolognese

Preparation 30 min 2017-04-29T00:30:00+00:00 Cook Time 4 hr 2017-04-29T00:00:00+00:00
Serves 1     adjust servings

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 pound bulk Italian sausage
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 2-3 cloves garlic, minced
  • 1 (28 oz.) can crushed tomatoes
  • 1/2 cup milk
  • 1/2 cup low-sodium beef broth
  • 1/4 cup tomato paste
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon black pepper
  • 1/2 cup ricotta cheese

Instructions

  1. Heat olive oil in a saute pan over medium heat. Add ground beef and sausage and cook until no longer pink. Drain.
  2. Mince onion celery and carrot in a food processor. Transfer to a slow cooker, along with cooked meat, garlic, crushed tomatoes, milk, broth, tomato paste, vinegar and seasonings.
  3. Cover and cook on low for 4-5 hours. Just before serving, stir in ricotta cheese.
  4. Serve over hot cooked pasta.

Who Dished It Up First: Adapted from Cuisine at Home

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Comments

  1. Hi Danelle – Your sauce looks so delicious! This will go on my to cook list!

  2. A true classic.

  3. Looks wonderful, Danelle. I can see why it’s a go-to recipe for you. I’ll have to give this one a try.

  4. Made a few adjustments due to allergies… Used regular pork sausage instead of italian sausage and marjoram in place of fennel seed. STILL DELICIOUS!!!

 

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