Bolognese sauce is a classic Italian dish that’s rich, hearty and perfect for a cosy night in. Traditionally though, it’s a time-consuming recipe that needs hours of constant attention. And that’s not much fun.
That’s where a slow cooker comes in. With these small kitchen appliances, you can get the same scrumptious results with minimal effort. Even the most experienced nonna won’t be able to tell the difference.
In our guide, we’ll walk you through how to make a seriously good slow cooker Bolognese from scratch. By the end of it, you’ll have a mouthwatering meal to tuck into. Oh, and minimal washing up too!
Why use a slow cooker for Bolognese?
Using a slow cooker for your Bolognese is a game-changer. And there’s plenty of reasons why we won’t do it any other way now…
Hands-off cooking – One of the best things about a slow cooker is that you can set it and forget it. No need to stand over the stove, stirring and keeping an eye on the sauce. Just prep the ingredients, toss them in and let it work its magic.
Layered flavours – Slow cooking might take longer, but it’s worth it. It means all your flavours can meld together and blend over time. And that’s key for a rich, deep and complex sauce. The low and slow method breaks down the meat and veg, making the sauce incredibly tender and flavourful.
Energy efficiency – In a study by Go Compare, they found that on average, it costs around 26p an hour to run a standard oven, which is nearly 21p more than a medium-sized slow cooker. Plus, they won’t heat up your kitchen – which is a bonus during the warmer months. Even if they do seem few and far between.
Essential ingredients for slow cooker Bolognese
Grab a pen and paper or fire up the notes app on your phone. It’s time to sort that shopping list for the ultimate slow cooker Bolognese…
Ground beef – Choose a good quality ground beef with a bit of fat for flavour and moisture.
Ground pork – The meat adds a richer, savoury element to the sauce.
1 large onion (finely chopped) – Onions bring a sweet base to your sauce.
2 carrots (finely chopped) – Ideal for a touch of natural sweetness and extra texture.
2 celery stalks (finely chopped) – It’ll give you a subtle, fresh finish, and helps to balance out the dark, rich meat.
3 cloves of garlic (minced) – Without any garlic, your sauce won’t have a depth and aroma that’ll leave your belly rumbling.
1 can of crushed tomatoes – The pricier your tomatoes, the better your flavour’s going to be.
1 can or tube of tomato paste – This’ll thicken up the sauce and intensify the taste of the crushed tomatoes.
1 cup of beef broth – You don’t want a dry, leathery Bolognese. Beef broth will keep it all nice and juicy.
½ cup of red wine (optional) – It’s traditional for a reason. With it, you’ll notice a slight tanginess to the sauce.
1 teaspoon of dried oregano – Oregano will add a herby, aromatic note to your sauce.
1 teaspoon of dried basil – Fresh and slightly sweet. Don’t forget it.
1 bay leaf – Do they actually do much? Some chefs aren’t convinced. But for us, they add a subtle, earthy taste.
½ teaspoon of salt – Adjust to taste, but a bit of salt helps to bring out the rest of the flavours. Just don’t go overboard.
¼ teaspoon of black pepper – Freshly ground black pepper means more kick.
¼ cup of olive oil – Essential for when you sauté the veg and brown off the meat.
Spaghetti (or any pasta you like) – For serving – but more on this later.
Preparation steps before slow cooking
Before you do any cooking, you’ll need to prep your ingredients properly. Here’s how to do it…
Chop the veg – Finely chop the onion, carrots and celery, then mince up the garlic. The smaller the pieces, the better they’ll cook and blend into the sauce.
Brown the meat – In a large skillet or frying pan, heat two tablespoons of olive oil over a medium heat. Add the ground beef and pork, breaking it up with a wooden spoon. Cook it until the meat is browned and no longer pink. Drain any excess fat and move the meat to one side.
Sauté the veg – Add the remaining olive oil into the pan you’ve just used. Sauté the chopped onion, carrots and celery until they’re soft and translucent – it should take about five to seven minutes. Add the minced garlic and cook for another minute, stirring constantly to stop it from burning.
Combine the ingredients – Now, grab your slow cooker and add in the browned meat, sautéed vegetables, crushed tomatoes, tomato paste, beef broth, red wine (if you’re using some), oregano, basil, bay leaf, salt and pepper. Stir it well until it’s all blended together.
Top tip: Sautéing explained
Sautéing involves quickly cooking ingredients in a small amount of olive oil over a medium heat. It brings out their unique flavours and creates a yummy base for your sauce.
Cooking times and settings
Once your ingredients are in the slow cooker, it’s time to set it and let it cook…
Low heat – Cook it on a low heat for six to eight hours. This is the perfect setting for a slow, gentle cook that really lets the flavours develop. Set it going in the morning and it’ll be ready to dish up by the time the evening rolls round.
High heat – Short on time? You can always cook your Bolognese on a high heat for three to four hours. Saying that though, we really recommend the low heat if you want the best possible taste. Maybe stick to the simpler dishes when you’re in a rush.
Serving suggestions and pairings
While the meat and sauce are the main event, it’s just not the same without a few tasty sides and an ice-cold drink…
Pasta – It wouldn’t be a proper, traditional Bolognese without some pasta. Choose your fave – you can’t go wrong with some spaghetti – and drain it once cooked. Toss it with the Bolognese sauce, then serve yourself a generous helping with a dusting of grated Parmesan cheese. Bon appetit!
Side dishes – A simple side salad, some crusty garlic bread or a side of roasted veg are all winners. If you really want to cut through the richness of the sauce, we’d go for a crisp, green salad with a splash of light vinaigrette.
Garnishes – Top your Bolognese with a sprinkle of fresh herbs. Parsley or basil will add a nice pop of colour and a lovely hit of freshness. Then, finish it off with a drizzle of extra virgin olive oil to really enhance every part of the dish.
Drinks – Don’t forget the tipple. A glass of red wine – like a Chianti or Pinot Noir – compliments the rich flavours of the Bolognese. Or, if you’d prefer a non-alcoholic option, a refreshing glass of iced tea or sparkling water (with a slice of lemon) really hits the spot.
Storing and reheating leftovers
Bolognese can be stored and reheated. So, if you’re a big meal prepper, or just fancy saving some for tomorrow’s lunch, here’s what you’ll need to do.
Storage – Let the Bolognese cool down to room temperature. Once it has, grab a spoon and pop it in an airtight container, then store it in the fridge. It’ll keep for the next three to four days. For longer storage, you can freeze the sauce in freezer-safe boxes for up to three months.
Reheating – To warm it up again, a microwave or the top of your hob will do. With a microwave, put the sauce in a microwave-safe dish and heat it on high for one to two minutes, stirring halfway through. If you’re using the stove, heat the sauce in a pan over a medium heat, stirring every so often until it’s heated through. Sauce getting too thick? Just add a bit of water or some broth to thin it out.
Serving leftovers – Serve your reheated Bolognese with some fresh pasta or pour it over a baked potato for a quick, easy meal. Or you could try using it as a topping for baked ziti or lasagna. For something a bit different, it’s also great as a filling for stuffed peppers. It all depends on what you fancy.
Need more advice?
So, that’s how to sort a winning slow cooker spag bol. But the culinary classes don’t stop there. When you’ve got some spare time on a Sunday, here’s how to cook lamb in a slow cooker: a step-by-step guide. It’s worth the extra hours in the kitchen, trust us.
And for a feel-good (but no less delicious) dinner, check out our healthy slow cooker recipes. Chicken dishes. Beef dishes. Veggie dishes. We’ve got them all, plus a load more for you to try.
