I like to make bolognese sauce the old fashioned way when I have the time… Which is honestly maybe a twice a year. I can’t babysit the stove when I have two little ones who get into all kinds of mischief when my back is turned. As a matter of fact, I tried to write this post while my hooligans were awake and one of them unplugged the computer. I kid you not. Lesson learned. Take two.
This slower cooker bolognese sauce requires very minimal prep and makes enough sauce to freeze for later. I like to mix a little bit of the sauce with spaghetti and then top it off with more sauce at the table. Not into tons of sauce? You can put half of the sauce into a freezer safe gallon bag and you’ll still have enough for an entire meal.
- 1 Medium onion (chopped)
- 2 Medium carrots (chopped)
- 2 stalks celery (chopped)
- 4 cloves garlic
- 4 tablespoons tomato paste
- 1lb ground sirloin
- 1lb pork sausage
- pinch salt and pepper
- dash ground cinnamon
- dash ground nutmeg
- 2 bay leaves
- 2 28 oz. cans crushed tomatoes
- spaghetti (for serving)
- parmesan (for serving)
- Add onion, carrots, celery and garlic to a food processor until veggies are desired size. (I like them minced.)
- Transfer veggies to a mixing bowl and add the tomato paste. Stir until combined and spread over the bottom of the slow cooker.
- Crumble sirloin and sausage into the same mixing bowl. Sprinkle with salt, pepper, cinnamon and nutmeg. Gently mix.
- Add the meat mixture on top of the veggies.
- Add two bay leaves to the crock pot.
- Top off with crushed tomatoes and set the slow cooker timer to 4-5 on high or 8-10 on low.
- Stir once about an hour into cooking process if possible.
- DO NOT stir once the timer goes off without skimming all the grease first. Remove bay leaves before serving.
- Serve your slow cooker bolognese sauce on top of spaghetti and garnish with parmesan.
The last few meals I’ve posted have been carb heavy. Promise to lighten it up for you next week. Enjoy!
Need more recipes?