Recipe

Slow cooker bolognese sauce

Let dinner take care of itself.

  • 10 hrs 40 mins cooking
  • Serves 6
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This rich Italian sauce served with hot spaghetti makes the ultimate family meal. Let dinner cook itself tonight. Prep the ingredients and throw together in the slow cooker to make the easiest, rich and luscious bolognese sauce.
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Ingredients

  • 1 tablespoon olive oil
  • 125 grams piece prosciutto, chopped finely
  • 2 medium brown onions (300g), chopped finely
  • 1 large carrot (180g), chopped finely
  • 2 stalks celery (300g), trimmed, chopped finely
  • 2 cloves garlic, crushed
  • 500 minced pork
  • 500 minced veal
  • 1 cup (250ml) dry red wine
  • 1½ cups (375ml) beef stock
  • ½ cup (140g) tomato paste
  • 1 kg ripe tomatoes, peeled, seeded, chopped coarsely
  • ⅓ cup finely chopped fresh Basil leaves
  • 2 tablespoons finely chopped fresh oregano
  • ½ cup (40g) shaved parmesan
  • ½ cup loosely packed fresh basil leaves, extra

Method

  • 1
    Heat half the oil in a 4.5-litre (18-cup) slow cooker on sauté (MEDIUM) setting; cook prosciutto, stirring, until crisp. Add onion, carrot, celery and garlic; cook, stirring, until vegetables soften. Remove from cooker.
  • 2
    Heat remaining oil in cooker; cook pork and veal, stirring, for 5 minutes or until browned. Add wine; bring to the boil. Return vegetable mixture to cooker; stir in stock, paste and tomato. Cook, covered, on low, for 10 hours.
  • 3
    Stir in chopped basil and oregano; cook, covered, on high, for about 10 minutes. Season to taste.
  • 4
    Serve bolognese topped with parmesan and extra basil leaves

Notes

Prosciutto can be replaced with bacon. Fresh tomatoes can be replaced with 800g canned diced tomatoes. Accompany with spaghetti or your favourite pasta.Suitable to freeze at the end of step 2.

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