Bolognese Slow Cooker Recipes

SLOW COOKER BOLOGNESE

Steps:

• Start by making a soffrito by finely dicing the onion, carrot and celery and placing in a pan with the oil. Turn the heat to medium low and sauté the vegetables until the onion is translucent (around 5 minutes). Next add the herbs and minced garlic and cook for a further 1 minute stirring through continuously. Pour all the vegetables into the slow cooker.
• Sprinkle the corn flour, salt, pepper and sugar over the vegetables and mix well.
• Return the pan to the stove and gently brown the beef mince over a medium heat. Fork the mince through to seperate the pieces and drain away any fat. Add the finely sliced and diced pancetta (allowing it to sit on the bottom of the pan so it has direct heat) and cook for a further minute until the pancetta turns pink. Add the meat to the slow cooker then pour over the milk and stir through.
• Now pour the red wine into the pan in which the meat was cooked and turn the heat to medium. The wine will bubble allowing the alcohol to evaporate and then it will reduce to a darker syrup (around 2-4 minutes). Remove it from the heat.
• Crumble the stock cube into the slow cooker then add the balsamic vinegar, tomato puree, chopped tomatoes and red wine syrup. Stir everything well to combine the ingredients and cook on low for 6-7 hours or high for 4 hours.
• Serve with freshly cooked pasta.

SLOW-COOKER BOLOGNESE

Steps:

• Heat the oil in a large pan and fry the bacon and mince in batches until browned. Add to your slow cooker.
• Add the onions, carrots, celery, garlic, mushrooms, tomatoes, tomato purée, herbs, wine (if using), vinegar, sugar and seasoning to the slow cooker. Cover and cook on Low for 6-8 hours, then uncover, turn to High and cook for another hour until thick and saucy.
• Serve with cooked spaghetti and grated or shaved parmesan. To cook this entire recipe on the hob, check out our big-batch Bolognese recipe.

SLOW-COOKER BOLOGNESE

Steps:

• Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.
• Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, 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 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.
• Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.
• Remove the rind and serve over spaghetti with lots of grated Parmesan and topped with fresh basil and parsley. Extra sauce can be frozen for later use.

SLOW-COOKER BOLOGNESE

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, beef, onions, carrots and garlic over medium-high heat 8 to 10 minutes, stirring occasionally, until sausage and beef are thoroughly cooked; drain.
• In slow cooker, stir together meat mixture, tomatoes, tomato paste, vinegar, brown sugar, salt, pepper and pepper flakes.
• Cover; cook on Low heat setting 8 hours.
• About 15 minutes before serving, cook and drain spaghetti as directed on package. Serve meat mixture over spaghetti. Sprinkle individual servings with cheese and basil.

SLOW COOKER BOLOGNESE

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion, and garlic until tender, about 10 minutes. Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the skillet, and pour in 1 cup milk. Bring to a simmer, reduce heat to medium-low, and simmer until the milk is absorbed, about 15 minutes.
• Place the beef mixture into a slow cooker, and set the cooker to High. Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. Mix in 1/2 cup milk and Parmesan cheese, stir well, and cook for 2 more hours.

SLOW COOKER BOLOGNESE SAUCE

Steps:

• 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 with crusty bread for soaking up the sauce.