Do you love Bolognese sauce? Honestly, I always thought that it was so difficult to make that I never tried it…until now. I found an amazing recipe that is not only easy to make but also absolutely delicious. This is great with all types of pasta, and you can make it in the slow cooker, so you know it’s an easy one. It only took me about 15 minutes to get this one ready for the oven, and then it cooked for just over three hours. During those three hours, I had time to get so much done!

I made this for a small dinner party, and it was a huge success. My family loved it…my guests loved it…and I loved it because it was so easy. With yummy ingredients like beef and pork, white wine, and broth, this is a rich and delicious sauce that you are going to love making again and again. Did I mention how quick and easy it is to get it ready? I love anything that I can throw into the crockpot or oven and cook while I do other things, and this is now one of my favorite recipes. Check out these 25 fast and easy crockpot recipes. They are great for busy evenings…and add this Bolognese sauce to the list!

I served this with pappardelle pasta, as the recipe says, but you could honestly use any pasta that you may have on hand. It would be a great topping for angel hair or spaghetti, or you could even use the sauce as a lasagna base or to stuff large pasta shells. It’s a very flexible sauce, and it is absolutely delicious. I can’t tell you how many wonderful compliments I received on this, and it was the first time that I had made it! Oh, and if you are planning to use this for a lasagna sauce, try it out on this slow cooker lasagna.

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• The Best Slow-Cooked Bolognese Sauce
• Ingredients:
• Instructions
• Ingredients
• Instructions

The Best Slow-Cooked Bolognese Sauce

Prep Time: 15 minutes

Cook Time: 3 hours 15 minutes

Total time: 3 hours 30 minutes

Yield: 8 servings

Serving size: 300 g (10 oz)

Cuisine: Italian

Type: Main

Ingredients:

• 4 cups of beef broth
• 30 g (1 oz) of gelatin
• 800 g (28 oz) of canned tomatoes, pureed
• 200 g (7 oz) of chicken liver
• 500 g (1 pound) of minced meat (pork and beef blend)
• 1 medium white onion, chopped
• 1 medium carrot, chopped
• 1 tbsp. of thyme leaves
• 1 cup of dry white wine
• 4 tbsps. of parmesan cheese
• ½ cup of full-fat cream
• 3 garlic cloves, sliced
• 3 tbsps. of chopped parsley stems
• 4 tbsps. of olive oil

Instructions

1. Sprinkle powdered gelatin on top of the broth and set aside.
2. Heat half of the olive oil and fry minced meat until it changes color. Meanwhile, blend chicken liver and add it at the very end of cooking meat. Season with salt and pepper heavily, stir, and leave on the heat until cooked through.
3. Use leftover oil to sauté onion and carrots for 3-4 minutes. Add garlic, thyme, and parsley, and cook for a minute more.
4. Mix vegetables and beef together, add wine, cook for a couple of minutes, and pour in gelatinized broth and pureed tomatoes.
5. Wait until the sauce starts to simmer, then move into a preheated (150C/300F) oven for 3 hours. Add cream and parmesan cheese at the very end. Taste and adjust seasoning.
6. Serve with pappardelle pasta.

A mixture of ground beef and pork gives the sauce a unique flavor.

Onion, carrot, and other ingredients make this a colorful dish.

Toss everything into the crockpot for an easy dish!

It cooks to perfection in just over three hours.
Serve with your favorite pasta topped with grated parmesan.

Yield: 8 servings

The Best Slow Cooker Bolognese Sauce Recipe

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Do you love Bolognese sauce? Honestly, I always thought that it was so difficult to make that I never tried it…until now. I found an amazing recipe that is not only easy to make, but it’s absolutely delicious. This is great with all types of pasta and you make it in the slow cooker, so you know it’s an easy one.

Prep Time 15 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 30 minutes

Ingredients

• 4 cups of beef broth
• 30 g (1 oz) of gelatin
• 800 g (28 oz) of canned tomatoes, pureed
• 200 g (7 oz) of chicken liver
• 500 g (1 pound) of minced meat (pork and beef blend)
• 1 medium white onion, chopped
• 1 medium carrot, chopped
• 1 tbsp. of thyme leaves
• 1 cup of dry white wine
• 4 tbsps. of parmesan cheese
• ½ cup of full-fat cream
• 3 garlic cloves, sliced
• 3 tbsps. of chopped parsley stems
• 4 tbsps. of olive oil

Instructions

1. Sprinkle powdered gelatin on top of the broth and set aside.
2. Heat half of the olive oil and fry minced meat until it changes color. Meanwhile, blend chicken liver and add it at the very end of cooking meat. Season with salt and pepper heavily, stir and leave on the heat until cooked through.
3. Use leftover oil to sauté onion and carrots for 3-4 minutes. Add garlic, thyme and parsley and cook for a minute more.
4. Mix vegetables and beef together, add wine, cook for a couple minutes and pour in gelatinized broth and pureed tomatoes.
5. Wait until the sauce starts to simmer then move into preheated (150C/300F) oven for 3 hours. Add cream and parmesan cheese at the very end. Taste and adjust seasoning.
6. Serve with pappardelle pasta.

Nutrition Information:

Yield:

8 servings

Serving Size:

1 plate
Amount Per Serving: Calories: 325Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 229mgSodium: 66mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 23g