Easy Slow Cooker Bolognese

This slow cooker bolognese sauce is rich, hearty, and easy to make. A simple beef bolognese slow cooker recipe that simmers all day for deep flavor.

Prep Time20

Cook Time3

Total Time3 20

Course: dinner, lunch

Cuisine: Italian

Keyword: bolognese, gluten-free, slow cooker

Servings: servings

Calories: 49kcal

2 Tablespoons olive oil extra virgin
2 carrots peeled, finely chopped ~ 1 cup
2 celery stalks, finely chopped ~ 1 cup
1 medium onion, finely chopped use Sweet, Vidalia or white onion
1 pound ground beef chuck 20% fat you could also use ½ ground beef and ½ ground pork
½ cup white or red wine use a wine you would actually drink
2 dried bay leaves
1 28- ounce can San Marzano plum tomatoes pureed or 1 jar of tomato passata
1 teaspoon sea salt add more to your taste
½ teaspoon freshly ground black pepper add more to your taste

In a medium saucepan or Dutch oven, warm the olive oil over medium heat. Add the soffritto of carrots, celery, and onion. Cook for about 7 minutes, stirring often, until soft and fragrant but not browned. Add a pinch of salt and black pepper.

Add the ground beef and use a wooden spoon to break it into small pieces. Cook for about 10 minutes, or until the beef is no longer pink. Stir in the bay leaves, then season again with a little salt and pepper.

Pour in the wine and stir well, scraping up any flavorful bits from the bottom of the pan. Let it simmer for a few minutes, until the wine cooks down slightly.

Stir in the tomato sauce or passata. Let the sauce bubble gently for a few minutes so the flavors start to come together.

Carefully spoon the sauce into your slow cooker. Cover and cook on high for 3 hours or low for 6 hours, stirring once or twice if you’re nearby. If the sauce thickens too much, add a small splash of water to loosen it.

Remove the bay leaves. Taste and adjust with more salt and pepper, if needed. Serve warm over your favorite cooked pasta.

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

You can make this with all beef, or use half beef and half pork for a deeper, richer flavor.
I like to use my fresh herbs. If I have rosemary and sage, I will use them. If I have only dried bay leaves, and no fresh herbs, I'll use only the bay leaves. You can use all three if you have them.
Take your time with the soffritto. The carrots, celery, and onion should soften gently without turning brown.
Let the wine simmer and cook down before adding the tomatoes. This gives the sauce better flavor.
After you move the sauce to the slow cooker, cook it on high for 3 hours or on low for 6 hours.
If the ragù becomes too thick as it cooks, stir in a small splash of water.
Always remove the bay leaf before serving.
You can make this ragù 1 day ahead. It tastes even better after the flavors have had time to settle.

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