Easy Bolognese Sauce

Slow Cooker Version!

Welcome to the world of simple, yet sumptuous cooking with our Easy Bolognese Sauce – Slow Cooker Version! Embracing the ease of slow cooking, this recipe transforms everyday ingredients into a rich, deeply flavoued sauce that’s both effortless and budget-friendly.

Our slow cooker Bolognese is the epitome of “set it and forget it” cooking. Just combine fresh, quality ingredients in your slow cooker, and let time and low heat work their magic. The result? A thick, hearty sauce, infused with layers of flavor, perfect for coating your favourite pasta.

This Bolognese sauce recipe is not just about ease and affordability, it’s a testament to the incredible flavors that can be achieved with simple ingredients and patience. It’s ideal for busy weeknights, impressive enough for guests, and perfect for freezing for future meals.

Join us in celebrating the joys of uncomplicated cooking. Try our Slow Cooker Bolognese Sauce and turn your next meal into a delicious, fuss-free feast that won’t break the bank! This version of the classic dish uses high quality authentic ingredients but makes the preparation much easier than the classic version. This sauce is excellent in lasagna too!

INGREDIENTS

• 1 X Bolognese Foundation Pack containing 1 lb. lean ground beef, ½ lb. ground pork, ½ lb. ground veal & 1 disc of pancetta, defrosted
• 1 x Container Adam Brenner Chicken Stock (2 C)
• 1 x Can of Bianco DiNapoli Tomatoes (28oz.), crushed by hand or blender
• 1 x Can of Bianco DiNapoli Tomato Paste (1/3 C)
• 1/3 C cream
• 1 x celery stalk, washed and diced fine
• 1 x medium size carrot, peeled and grated
• 1 x onion, peeled and diced fine
• 2 x cloves garlic, peeled and grated
• 2 x Bay Leaves
• 2 x Tbsp Butter
• 1 x Tbsp Olive Oíl
• Salt and pepper to taste

METHOD

Prepare the Vegetables:

1. Heat butter in large skillet or Dutch oven over high heat and add onion, carrot and celery.
2. Cook the vegetables until soft, about 5 minutes.
3. Remove from pan to slow cooker.

Prepare the Meat:

1. Set pan over medium-low heat.
2. Finely dice the pancetta and add to pan or Dutch oven with olive oil.
3. Cook pancetta slowly until it renders all it’s fat and becomes slightly crispy.
4. Once pancetta is cooked, increase heat to high and add beef, veal and pork.
5. Break up all the meat until it is in fine pieces. This may take up to 10 minutes, stirring and moving the meat around constantly.
6. Once meat is broken up, add the garlic and cook another 5 minutes, stirring constantly.
7. Add tomato paste and cook another 5 minutes, stirring constantly.
8. Pour off any excess fat and add to slow cooker.

Create the Bolognese

1. Stir vegetables and meat combinations together in slow cooker.
2. Add stock, bay leaves and can of tomatoes.
3. Set on low and cook for 8 hours.
4. When complete, add cream and stir through.
5. Serve over spaghetti or rigatoni, top with parmesan.
6. Serve.