Description

This Slow Cooker Bolognese Sauce recipe offers a rich, hearty, and deeply flavorful pasta meat sauce that’s perfect for family dinners or meal prepping. Made with a classic blend of ground beef, aromatic vegetables, tomatoes, and a splash of white wine, this sauce simmers gently for hours, delivering tender, savory goodness with minimal hands-on time.

Ingredients

Scale

Vegetables and Herbs

1 medium onion, finely diced
2 celery sticks, finely diced
2 medium carrots, grated
4 garlic cloves, minced
1/2 cup finely chopped parsley (plus more to serve)
1 bay leaf (optional)

Meat and Dairy

2 lb ground beef (preferably 15-20% fat content)
1 cup whole milk

Pantry Items

1/4 cup olive oil
Salt and black pepper (about 1 tsp salt plus additional to taste, 1/4 tsp pepper)
1 tbsp granulated sugar
1 cup dry white wine (Pinot Grigio or Chardonnay)
2 cans (28 oz each) crushed tomatoes, or canned whole tomatoes crushed

To Serve

Pasta of your choice
Parmesan cheese or your favorite Italian cheese
Fresh parsley for garnish

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Instructions

Sauté Vegetables: In a large deep pan, heat 1/4 cup olive oil over medium heat. Add the finely diced onion, celery, and grated carrots. Sauté for 8-10 minutes until the vegetables are softened and fragrant. Then, stir in the minced garlic and 1/2 cup chopped parsley and cook for an additional 30 seconds until the garlic is aromatic. Transfer this mixture into the slow cooker.
Cook the Ground Beef: Using the same pan without washing it, add the ground beef and season with 1 teaspoon salt and 1/4 teaspoon black pepper. Cook over medium heat, stirring frequently, until the beef is browned and no longer pink (about 6-10 minutes). If you prefer a leaner sauce, spoon off and discard excess oil, leaving about 3 tablespoons of oil in the pan.
Deglaze with Wine: Pour in 1 cup dry white wine and increase the heat to medium-high. Sauté until the wine has completely evaporated, about 8-10 minutes. This process infuses the meat with rich flavor and removes any raw alcohol taste. Transfer the cooked meat and the wine reduction into the slow cooker with the vegetables.
Add Remaining Ingredients: To the slow cooker, add 1 cup whole milk, 1 bay leaf (if using), 1 tablespoon granulated sugar, and both cans of crushed tomatoes with their juice. Stir everything together to combine thoroughly.
Slow Cook the Sauce: Cover the slow cooker and cook on low heat for 8 hours, or on high heat for 3 to 4 hours. If the sauce appears too liquidy toward the end of cooking, remove the lid and let it cook uncovered for the last 30 minutes to thicken.
Season and Serve: Taste the sauce and season with additional salt as needed (approximately another 1 teaspoon). Serve generous portions of the bolognese sauce over your favorite pasta, topped with grated Parmesan cheese and garnished with fresh parsley for a comforting Italian meal.

Notes

Using ground beef with 15-20% fat content ensures a rich and flavorful sauce without being overly greasy.
The white wine adds depth and complexity; choose a dry variety like Pinot Grigio or Chardonnay.
Simmering the sauce in a slow cooker allows flavors to meld beautifully and the meat to become tender without constant attention.
You can freeze leftovers in airtight containers for up to 3 months.
For gluten-free options, serve over gluten-free pasta.
If you don’t have a slow cooker, this sauce can be simmered gently on the stovetop for 2-3 hours instead, stirring occasionally.