Slow Cooked Beef Bolognese 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 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 BEEF BOLOGNESE RECIPE

Steps:

• Dice the carrots, celery, and onion. Set aside. TIP: you can find these already diced in most grocery stores and sometimes already in a combined container labeled as Mirepoix!
• Open the can of whole peeled tomatoes and break them up either with a fork in a bowl or with your fingers, squeezing them gently to crush and break up. Set aside.
• To a preheated skillet, add the diced pancetta and cook down until the fat renders about 5-6 minutes. Then scoop the pancetta out with a slotted spoon or spatula and put into the slow cooker.
• To the fat in the pan, add the ground beef and break it up with a spatula. Let the meat sear and get brown, then stir to brown on all sides. When the meat is done cooking, transfer it to the slow cooker.
• Next, add the carrots, celery, and onion to the skillet. Add a little olive oil if needed. Saute for 5 minutes until they start to sweat and soften.
• Add the garlic and red wine and cook down for about 3-4 minutes. Then transfer to the slow cooker.
• Finally to the Slow cooker add: The demi-glace, tomato paste, crushed tomatoes, Italian Seasoning, Bay Leaf, Salt, and Pepper to taste.
• Now...this is the point that you can cover and place the entire slow cooker pot in the fridge until the day you want to cook it OR just cook it now for 6-8 hours. If you cook on a Sunday you can either eat it or save it in the fridge and reheat it on the stove during the week.
• Whether you do this step day(s) ahead or a weeknight morning for later that night, simply place the slow cooker pot back in the cooker and then set it to either 6 hours or 8 hours, depending on how long you will be gone. Both will be just fine.
• Cook the Fettuccine according to package instructions. If you went with the Gluten-Free fettuccine, as I did, be sure to really drain and then rinse the cooked pasta. GF pasta can be very starchy and sticky, so you want to rinse the excess starch off before adding it to your bolognese.
• When the bolognese is done, give it a stir and then add the cooked pasta and gently stir to combine. Toss in the fresh chopped parsley, leaving some for garnish.
• Plate a heaping scoop of the pasta and bolognese onto plates. Freshly shave or grate parmesan onto the plated fettuccine with Bolognese, add one final sprinkle of fresh parsley and Enjoy!!

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

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 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.