This Slow Cooker Bolognese is the easiest Bolognese sauce you will ever make! No browning and no fuss, simply add all the ingredients in your crockpot and cook until you have a rich sauce.
680g(24 oz) passatapreferably Passata Rustica (see notes)
3celery ribs, finely chopped
2carrots, finely chopped
1large onion, finely chopped
2tbsptomato paste(tomato purée)
1tbspbeef bouillonor two small beef stock cubes, crumbled
1tbspbrown sugaror granulated sweetener
1tbspdried oreganoor Italian herb mix
1tspcelery salt
1tspgarlic granules
1tspsalt
¼tspsweet paprika
1tbspWorcestershire sauce
1tbsp red wine vinegar
240ml(1 cup) red wineor broth
100g(3 ½ oz) cubed pancettaor smoked bacon
500g(just over 1 pound) raw ground beef
4garlic cloves, minced
2bay leaves
½cinnamon stick
small piece of Parmesan cheese rind(optional)
Salt and pepper to season
Grated Parmesanto serve
Instructions
Add the ingredients in the slow cooker starting with the tomatoes, celery, carrots, onion, tomato paste, beef stock cubes, salt and seasonings. Add the Worcester sauce, vinegar and wine and stir well to combine.
In goes the pancetta, ground beef and minced garlic. Stir once again, breaking up the meat so that it cooks evenly.
Add the bay leaves, cinnamon stick and parmesan rind, cover and cook on LOW for 8-12 hours or on HIGH for 6 hours. If you can, give the sauce a good stir halfway through.
Discard the rind, cinnamon and bay leaves. Check the seasoning and add salt and pepper as needed. Serve with spaghetti or any pasta shape of your choice with plenty of freshly grated Parmesan!
Video
Notes
Freezing Bolognese Sauce Cool the sauce completely before freezing (or storing in fridge). Put in freezer containers, label and use within 4-6 months but ideally within 3. Defrost overnight in the fridge and make sure the sauce is hot all the way through before serving.Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.