I am always on the look out for recipes I can make in my crock pot. I recently came across this recipe for Slow Cooker Bolognese Sauce at a site called Framed- My Life One Picture at a Time and adapted it slightly . Bolognese sauce is a meat based sauce for pasta. It’s more meaty that your regular spaghetti sauce. This recipe also makes a ton. I was able to safe half of it for another meal. It would work great to freeze also. If you wanted your sauce to have some more zip to it, you could also substitute some of the ground beef with Italian sausage. My family loved it just as is.
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Slow Cooker Bolognese Sauce
- 2 pounds ground beef
- 1 medium onion, chopped
- 8 cloves garlic, minced
- 3 (14 oz) cans chopped tomatoes, drained
- 3 (8 oz) cans tomato sauce
- 2 (6 oz) cans tomato paste
- 1/3 cup sugar
- 2 tablespoons dried oregano
- 1 tablespoon dried basil
- 2 teaspoons dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon pepper
1. Cook beef in large skillet until browned.
2. Transfer to 5 quart slow cooker. Stir in all remaining ingredients, mix well.
3. Cover and cook on low for 8 hours.
4. Serve over your favorite pasta. Happy sigh.
I love the slow cooker – it’s so perfect for making pasta sauce. I have a veggie sauce recipe on my blog (http://healthyslowcooking.wordpress.com/2010/01/13/slow-cooker-meatless-sausage-mushroom-ragu/) if you’re interested.
The traditional sauce includes tomato paste, carrots, onions, beef, pancetta, celery, meat broth, red wine and optionally milk or cream. However a sauce can be considered bolognese if it is meat based sauce for pasta.
Isn’t this supposed to have milk or cream? Otherwise it’s just meat sauce.
[...] a try. In fact, you MUST all try this bread. Eat it with a bowl of soup or eat it with the slow cooker bolognese I posted yesterday. No matter, what just eat it! I even used the leftovers to make a sandwich [...]
this is simply comfort food at its finest…this is wonderful sauce- coming home from work- the whole house smells like love..thanks!!! love it! love your recipes..YUM!
Kim,
The sugar in the sauce is intended to bring out the tomato flavor. I most definitely think you can reduce the sugar. You could even try to leave it out.
I am wondering the same thing as Kim although I am certain the sugar is there to help cut the acidity of all that tomato…What do you think?
Yummy. I have always made my sauce in the crockpot and this recipe looks like an upgrade. Will be trying this one soon. Thanks.
Laura – this looks heavenly, especially with all the garlic! Do you think the sugar could be reduced or taken out and have it still taste the same?