‘Tis the season to have our slow cooker going non-stop almost every weekend! You know how one thing leads to another with Pinterst? Well, I sat down to start a slow cooker recipes board, and before I knew it, I had gone to the store and ended up back home mincing all of the ingredients for this slow cooker bolognese sauce recipe! This was my first attempt at bolognese sauce and I doubled up on the recipe so we’d have tons of leftovers. My husband and I LOVE making slow cooker recipes in big batches and then we freeze the extra in Chinese to-go soup containers so we can have an easy home cooked meal on a busy weeknight.
His mom makes the best slow cooked homemade spaghetti sauce, so I wasn’t even going to attempt her recipe. I thought this traditional slow cooker bolognese sauce recipe was enough of a departure from her sauce that I could go for it until she’s able to visit again and get us stocked up. This recipe uses traditional ingredients including finely chopped carrots, celery and onion, mixed with thyme, nutmeg, and a dry red wine. The smell drove us crazy all day!
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 yellow onion, finely chopped
- Kosher salt and cracked black pepper
- 3 tablespoons tomato paste
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground nutmeg
- 1/2 cup dry red wine
- 2/3 cup heavy cream
- Two 28-ounce cans crushed tomatoes
- 1 pound ground pork
- 1 pound ground sirloin
- 1/4 cup Parmesan cheese
- 3 leaves basil, chopped
- Pasta, for serving
- Heat the oil in a large saute pan over medium-high heat. Add the garlic, carrots, celery and onions. Sprinkle with salt and pepper and cook about 3 minutes. Add the tomato paste, thyme and nutmeg, and continue cooking until the vegetables have softened and started to brown, about 2 minutes. Deglaze with the wine, pulling up any bits from the bottom of the pan. Season with salt and pepper.
- Carefully transfer to the slow cooker. Stir in the cream and tomatoes. Mix the pork and sirloin together in a separate bowl, using your hands, until combined. Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps. Cover and cook on high for 4 to 6 hours or on low 8 to 10 hours. Skim the accumulated grease from the surface before serving.
- Serve over pasta topped with basil and Parmesan cheese, with crusty bread for soaking up the sauce.