Slow Cooked Bolognese Sauce With Sweet Potato Noodles Recipes

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SLOW COOKER BOLOGNESE



Slow Cooker Bolognese image

A very thick and hearty meat sauce simmered in the slow cooker.

Provided by VD711

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Meat Sauce

Time 4h50m

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 cup finely chopped baby carrots
1 onion, finely chopped
2 cloves garlic, minced
1 pound lean ground beef
1 ½ cups whole milk, divided
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 17.9 g, Cholesterol 43.9 mg, Fat 13 g, Fiber 3.9 g, Protein 16.3 g, SaturatedFat 4.6 g, Sodium 546.5 mg, Sugar 6.6 g

SLOW COOKER BOLOGNESE SAUCE



Slow Cooker Bolognese Sauce image

This is a great way to make a big batch of homemade Bolognese sauce and freeze it to have on hand for months. The slow cooking process really allows the flavors to develop and creates an incredible pairing for pasta.

Provided by Kelsey Nixon

Categories     condiment

Time 7h20m

Yield 8 to 10 servings

Number Of Ingredients 15

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
Pasta, for serving

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.

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