Crock Pot Bolognese Sauce Recipe
Bolognese sauce, a slow cooked ragú made with lean ground beef, pancetta, onions, carrots, celery, tomatoes, wine, and cream is one of my favorite Italian sauces. I make this sauce whenever I need to feed a large crowd, or just to keep in my freezer. Serve this over pasta with a big Italian salad and everyone is happy!
Because Bolognese sauce needs to cook slow and low for several hours, the crock pot is ideal for this. You can make this with ground turkey, buffalo, veal, or whatever meat you prefer. I always make it with beef, using the leanest ground beef I can find.
By the way, first time trying out Reynold’s slow cooker liners, talk about an easy clean-up!
Crock Pot Bolognese Sauce
Servings: 20 • Serving Size: 1/2 cup sauce • Points+: 4 pts • Smart Points: 3
Calories: 146.1 • Fat: 8.7 g • Protein: 6.7 g • Carb: 6.8 g • Fiber: 0.4 g • Sugar: 4 g
Sodium: 316 mg (without added salt)
4 oz pancetta, chopped (or center cut bacon)
1 tbsp butter (or olive oil)
1 large white onion, minced
2 celery stalks (about 3/4 cup), minced
2 carrots (about 3/4 cup), minced
2 lb 95% lean ground beef
1/4 cup white wine
2 – 28 oz cans crushed tomatoes (I love Tuttorosso)
3 bay leaves
salt and fresh pepper
1/4 cup chopped fresh parsley
1/2 cup half & half cream
In a large deep saute pan, sauté pancetta on low heat until the fat melts, about 4-5 minutes. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.
Increase flame to medium-high; add meat, season with salt and pepper and sauté until browned. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.
Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.
Makes about 10 cups. Leftovers can be frozen for future meals. To reheat, thaw in the refrigerator then reheat on the stove or crock pot.
Keywords: Crock Pot Bolognese Sauce