Description
A rich and hearty Crockpot Bolognese sauce simmered low and slow, combining ground beef, minced vegetables, tomatoes, and herbs. Perfect for serving over pasta, this recipe is easy to prepare and lets the slow cooker do all the work for deep, comforting flavors.
Ingredients
Scale
Vegetables
- 1 large carrot
- 1 stalk celery
- 1 small onion
- 2 teaspoons minced garlic (4-5 cloves)
Meat
- 1 pound ground beef
Tomato Base
- 2 14.5 ounce cans diced tomatoes
- 1 14.5 ounce can tomato sauce
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 bay leaves
Instructions
- Brown the beef: In a skillet over medium heat, cook the ground beef until it is fully browned and no longer pink. Drain any excess fat, then transfer the cooked beef to the crockpot.
- Prepare vegetables: Peel the carrot and onion. Place the carrot, celery, onion, and garlic (if not already minced) into a food processor and pulse for 10-15 seconds until finely minced.
- Add vegetables and seasonings: Add the minced vegetables to the crockpot along with the diced tomatoes, tomato sauce, oregano, basil, sugar, salt, and bay leaves. Stir everything together thoroughly to combine.
- Cook the sauce: Cover the crockpot and cook the mixture on low heat for 4 to 6 hours, allowing the flavors to meld and develop.
- Finish and serve: Remove the bay leaves before serving. Spoon the Bolognese sauce over your favorite pasta and garnish with cheese if desired.
Notes
- For a deeper flavor, you can cook the minced vegetables in the skillet briefly before adding them to the crockpot.
- Adjust salt and seasoning to your taste after cooking, as slow cooking can intensify flavors.
- This sauce can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with parmesan or mozzarella cheese for additional richness.
