Slow cooker bolognese is a weeknight staple. Made with ground beef, vegetables, and red wine, this sauce recipe makes a big batch, so freeze some for later!
Will DickeyYields: 7 - 8 c.Prep Time: 55 minsTotal Time: 4 hrs 55 minsSavePrintBolognese is such a hearty, meaty, rich, wonderful dish. It's a really comforting Italian dinner recipe that feels a little fancier than your regular ol' spaghetti sauce but is just as easy. The thing about bolognese, though, is that it has all these sneaky little chopped veggies in it that make it so delicious, and my kids are none the wiser. In terms of meat, you can use just ground beef like I've done here, or a combination of beef and sausage, plain ground pork, or ground turkey. Use what you have! Bolognese is very forgiving. Just know that this is one of those slow cooker recipes that feeds a small army, so, unless you are feeding a small army, be prepared to freeze half for later!
Yes, this step makes a big difference. Browning the meat before adding it to the slow cooker allows you to render the fat and drain the excess so your sauce doesn't turn out greasy. It also deepens the flavor of the sauce because of the caramelization that happens with the beef as it browns.
Use just the right amount of liquid to moisten the meat, without leaving it to swim in tomatoes, milk, or broth. The bolognese might look thick to start, however the sauce creates steam while cooking, which collects on the lid and is transferred back to the sauce. The sauce will be a lot more moist after the 4 to 6 hours of cooking than when you start!
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In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the celery, carrot, and onion, and season with salt and pepper. Cook until softened, about 10 minutes.
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Stir in the garlic and cook for another minute. Add the tomato paste and cook for 1 minute more. Add the red wine and cook, scraping the bottom of the pan, until it is mostly reduced, about 3 minutes. Pour the mixture into the base of a slow cooker.
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Pour the remaining 1 tablespoon of oil into the skillet. Add the beef and season with salt and pepper. Cook, breaking up the meat, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 7 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and parmesan rind, if using. Season with salt. Stir it up, cover, and cook on high for 4 hours (or low for 6 hours).
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Skim off any fat on top and check the consistency. (If it is too thick, add a bit of water.) Remove the parmesan rind.
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To serve: Bring a large pot of water to a boil. Season with salt. Cook fettuccine according to the package directions. Reserve 2 cups of pasta water and drain the pasta.
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Toss the pasta with half of the bolognese sauce and 1 cup of the reserved pasta water (or more if you like). Reserve the remaining sauce for another day. Serve topped with lots of grated parmesan, chopped basil, and chopped parsley.
