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Crockpot Bolognese Sauce

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Crockpot Bolognese Sauce

Author/Source:  

Katie @ Onceamonthmeals.com

Ingredients:

  • 2 Tablespoons olive oil
  • 0.75 cups onion, minced
  • 1 cups carrots, shredded
  • 1 cups celery, minced
  • 3 teaspoons garlic, minced
  • 1 cups red wine
  • 0.33 cups bacon, cooked and diced
  • 1 cups beef broth
  • 28 ounces crushed tomatoes
  • 3 Tablespoons tomato paste
  • 0.5 teaspoons sea salt
  • 0.5 teaspoons black pepper
  • 3 cups ground beef, cooked
  • 0.25 cups grated parmesan cheese
  • 16 ounces spaghetti noodles

Directions:

In a large skillet over medium high heat, heat olive oil. Add in onion, carrots, celery and garlic. Cook for 7-8 minutes, until veggies begin to soften. Pour veggies into slow cooker. Using red wine, deglaze skillet over low heat. Scrape any bits off the bottom of the pan, then allow wine to reduce for 2-3 minutes. Once wine has reduced, pour into slow cooker on top of veggies. Add bacon, beef broth, tomatoes, tomato paste, sea salt, black pepper and ground beef to slow cooker. Cook on low for 6 hours. In the last 20 minutes, stir in parmesan cheese. Cook noodles according to package directions. Serve bolognese sauce over noodles.

Freezing Directions:

In a large skillet over medium high heat, heat olive oil. Add in onion, carrots, celery and garlic. Cook for 7-8 minutes, until veggies begin to soften. Place veggies into freezer bags. Using red wine, deglaze skillet over low heat. Scrape any bits off the bottom of the pan, then allow wine to reduce for 2-3 minutes. Once wine has reduced, pour into bags on top of veggies. Add bacon, beef broth, tomatoes, tomato paste, sea salt, black pepper and ground beef to freezer bags. Label and freeze. TO SERVE: Thaw. Cook in slow cooker on low for 6 hours. In the last 20 minutes, stir in parmesan cheese. Cook noodles according to package directions. Serve bolognese sauce over noodles.

Servings:  8


**conversion chart image provided by Erik Spiekermann

9 Responses to “Crockpot Bolognese Sauce”

  1. Deborah says:

    Is it possible to say what size slow cooker would be appropriate for the recipe if it served, for example 4 people? I’m finding that a lot of the recipes, when I make them for 6 servicings are too small for my 5 qt slow cooker and they cook too fast and not evenly. Anyone else have that issue? THanks.

    • Lisa says:

      I always use my 6 quart programmable slow cooker. But cook time can depend on the size and brand of your slow cooker.

  2. Caroline Morris says:

    This is tagged as a no-cooking meal…but really it’s not. You have to cook the veggies AND either cook the meat (or I guess use pre-cooked) but I think it’s a little misleading to say no cooking

    • Lisa says:

      Thank you so much for catching that for us Caroline! I have updated to reflect that it is not an Easy Assembly meal. However, it is a delicious one.. my family loved it!

  3. Caroline Morris says:

    I am excited to make it :)

  4. Logan says:

    Can you freeze the sauce after you cook it?

  5. gylsie says:

    hi there, do you leave the lid off while slow cooking for 6 hrs? tks gylsie

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