This rich Slow-Cooker Bolognese is made with ground beef, a classic mirepoix of celery, carrots, and onions, dry red wine, and whole milk. This recipe creates a deeply savory and hearty meat sauce that tastes like it simmered all day on the stovetop. It’s perfect for a cozy Sunday dinner, makes a large batch of 16 servings, and is ideal for feeding a crowd or stocking the freezer.

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Slow-Cooker Bolognese Ingredients

• 4 tablespoons olive oil
• 4 celery stalks, chopped
• 2 carrots, chopped
• 2 onions, chopped
• Kosher salt and freshly ground black pepper
• 6 cloves garlic, chopped
• One 6-ounce can tomato paste
• 1 cup dry red wine
• 4 pounds ground beef
• 2 cups whole milk
• Two 28-ounce cans crushed tomatoes
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 2 teaspoons dried thyme
• 2 teaspoons red pepper flakes
• 1/2 teaspoon ground nutmeg
• 1 Parmesan rind, optional, plus grated Parmesan, for serving
• Cooked spaghetti, for serving
• Chopped fresh basil, for serving
• Chopped fresh parsley, for serving

How To Make Slow-Cooker Bolognese

1. Sauté the vegetables: Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the celery, carrots, and onions, season with salt and pepper, and cook until softened, about 10 minutes. Stir in the chopped garlic and cook for another 30 seconds until fragrant. Add the tomato paste and cook, stirring constantly, for one minute. Pour in the red wine and cook, scraping up any browned bits from the bottom of the pan, until the wine has mostly evaporated, about 3 minutes. Pour this entire mixture into your slow cooker.
2. Brown the beef and add milk: Return the skillet to the heat. Add the remaining 2 tablespoons of oil, then add the ground beef and season with salt and pepper. Cook, breaking up any lumps with a spoon, until the meat is nicely browned, about 15 minutes. Carefully drain off any excess fat from the skillet. Stir in the milk and let it simmer until it is mostly absorbed by the meat, about 5 minutes.
3. Combine and slow cook: Add the beef and milk mixture to the slow cooker. Stir in the crushed tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg, and the Parmesan rind, if you are using one. Season with a bit more salt. Give everything a good stir to combine, then cover and cook on low for 6 hours.
4. Adjust and serve: After 6 hours, skim off any fat that has risen to the top of the sauce. Check the consistency; if it seems too thick, add a bit of water. If it is too thin, you can cook it for another 30 minutes with the cover off to help it reduce. Remove and discard the Parmesan rind. Serve the sauce over cooked spaghetti with a generous amount of grated Parmesan, fresh basil, and parsley.

Recipe Tips

• Don’t Skip the Milk: Adding milk is a traditional step in making authentic Bolognese. It helps tenderize the ground beef and adds a subtle richness and creamy texture that beautifully balances the acidity of the tomatoes.
• Use a Parmesan Rind: If you have one, a Parmesan rind is a secret weapon for flavor. As the sauce simmers, the rind will infuse it with a deep, savory, nutty flavor. Just be sure to remove it before you serve the sauce.
• Build Flavor on the Stovetop: The initial steps of sautéing the vegetables and browning the meat are essential. This process builds a deep, complex flavor foundation that you can’t achieve by simply putting all the raw ingredients into the slow cooker.
• Adjust Consistency at the End: Slow cookers are great at trapping moisture. After the cooking time is up, you can easily adjust the sauce to your liking. Simmering it with the lid off will thicken it, while a splash of water or pasta water will thin it out.

What To Serve Bolognese

While this sauce is delicious on spaghetti, it is traditionally served with wider pasta shapes that can hold the hearty sauce, such as pappardelle, tagliatelle, or rigatoni. Serve with a side of warm, crusty Italian bread for soaking up every last bit of sauce. A simple green salad with a light vinaigrette provides a fresh contrast to the rich, savory Bolognese.

How To Store Bolognese Leftovers

• Refrigerate: Allow the sauce to cool down completely, then store it in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld, and it often tastes even better the next day.
• Freeze: This sauce is perfect for freezing. Once cool, portion it into freezer-safe bags or airtight containers. It can be frozen for up to 3 months. To use, thaw it overnight in the refrigerator and then reheat it gently in a saucepan on the stove.

Slow-Cooker Bolognese Nutrition Facts

• Calories: 410 kcal
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 550mg
• Total Carbohydrate: 15g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 28g

Frequently Asked Questions

• Can I use a different type of meat? Yes, for a more traditional flavor, you can use a mix of meats. Try substituting half of the ground beef with ground pork or ground veal. This will result in a more complex and tender sauce.
• What kind of red wine is best for Bolognese? A dry red wine that you would enjoy drinking is the best choice. Varieties like Chianti, Merlot, or Cabernet Sauvignon work very well as they add a nice depth of flavor to the sauce.
• Can I cook this on the high setting in my slow cooker? While you can cook it on high for about 3-4 hours, the “low and slow” method is highly recommended for Bolognese. The longer, gentler cooking time is what breaks down the meat and allows all the flavors to meld together for that signature rich taste.
• Is it necessary to use whole milk? Whole milk provides the best richness and texture for tenderizing the meat. While you could use a lower-fat milk, the results will not be as creamy or traditional.

Try More Recipes:

• Slow Cooker Lasagna Recipe
• Slow-Cooker Drip Beef Sandwiches
• Slow Cooker Brisket with Brown Gravy Recipe