• Prep Time: 30 mins
  • Cooking Time: 8 hours
  • Serves: 16

Slow Cooker Bolognese Sauce

  • Recipe Submitted by on

 Ingredients List

  • 2 1/2 pounds fresh tomatoes
  • 3 tablespoons oil
  • 1 medium yellow onion, finely diced or coarsely grated
  • 2 stalks celery, finely diced or coarsely grated
  • 2 medium carrots, finely diced or coarsely grated
  • 3 tablespoons minced garlic
  • 1/4 cup tomato paste
  • 21/2 – 3 pounds ground beef
  • salt and pepper, to taste
  • 1 teaspoon italian seasoning, 1 pinch red pepper flakes
  • 3 tablespoons apple cider vinegar
  • 1-28 ounce can San Marzano tomatoes
  • 1-14 ounce can diced tomatoes, drained
  • 2 bay leaves
  • 1-2 parmesan rinds
  • 1/4 cup parsley, roughly chopped (plus more for serving)
  • 3/4 cup half and half (or heavy cream!)


Bring a large stockpot of water to boil. Core the fresh tomatoes and mark an “X” on the top and bottom so it’s easier to peel. Add the tomatoes and allow the tomatoes to boil for 15 minutes. Drain and submerge the tomatoes in cold water to immediately stop from cooking further.
In a large dutch oven, heat the olive oil over medium heat. Add the onions, celery, and carrots and allow to cook for 8-10 minutes or until the onions are translucent. Drain any unnecessary grease with the exception of about 1-2 tablespoons. Add the garlic along with the tomato paste and let cook for 30 seconds.
Increase the flame to medium-high, add the ground beef, 1 teaspoon of salt, 1/2 teaspoon of pepper, the Italian seasoning, and the red pepper flakes. Allow the meat to brown, add the apple cider vinegar and allow the met to cook for another 3-4 minutes.
Add the ground meat to the crockpot along with the diced tomatoes, san marzano tomatoes, bay leaves, parmesan rinds, and parsley. Add a big pinch of salt and pepper, and allow the bolognese to cook for 8 hours on the LOW setting of your crockpot. Add the half and half and adjust salt and pepper to taste. Serve over pasta sprinkled with parmesan cheese and additional parsley.

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