Slow Cooker Ultimate Bolognese

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Nothing warms me up quite like a pot of homemade Bolognese simmering in the slow cooker all day. The mix of beef, sausage, and bacon gives this sauce a rich, deep flavor that’s hard to beat.

And the smell? Oh, it wraps the whole house in the coziest, most inviting aroma. This is the recipe I turn to when I want an easy but super satisfying dinner.

Make it ahead of time, and it’s even better the next day. Serve it with your favorite pasta, a little sprinkle of fresh herbs, and plenty of parmesan for that perfect finishing touch!

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Recipe Ingredients

1 tablespoon extra virgin olive oil
750 g (1 lb 10 oz) minced (ground) beef
250 g (9 oz) Italian pork sausages, casings removed
4 bacon rashers, coarsely chopped
20 g (¾ oz) butter
2 red onions, finely chopped
1 large carrot, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, finely chopped
3 tablespoons tomato paste
2 x 400 g (14 oz) cans chopped tomatoes
375 ml (1½ cups) beef stock
1 teaspoon raw sugar
2 bay leaves
6 thyme sprigs, leaves picked
pasta, chopped parsley, and grated parmesan, to serve

How To Make Slow Cooker Ultimate Bolognese

Brown the Meats: Heat the olive oil in a large, heavy-based pan over medium-high heat. Add the ground beef, sausage meat, and chopped bacon, cooking for 5 minutes or until browned, breaking up any clumps with a spoon. Drain any excess liquid, then transfer the meat to your slow cooker.
Sauté the Vegetables: Lower the heat to medium and melt the butter in the same pan. Add the chopped onions, carrot, celery, and garlic, cooking for about 3 minutes until the vegetables begin to soften, stirring occasionally to avoid burning.
Incorporate Tomato Paste: Stir in the tomato paste and cook for another 3 minutes, letting it combine fully with the vegetables. Transfer this vegetable mixture to the slow cooker with the browned meat.
Add Remaining Ingredients: Pour the canned tomatoes, beef stock, raw sugar, bay leaves, and thyme leaves into the slow cooker. Give it a good stir to mix everything well.
Slow Cook: Cover the slow cooker and cook on low heat for 8 hours, allowing the flavors to develop and the sauce to thicken.
Finish and Serve: Skim any fat from the surface and season with salt and pepper to taste. Serve over cooked pasta and garnish with chopped parsley and grated parmesan.

Recipe Tips

For added depth, try using half beef and half pork in the Bolognese sauce; this mix creates a richer, more balanced flavor that’s perfect for pairing with pasta or crusty bread.
Add a splash of red wine or balsamic vinegar for a touch of acidity, which complements the sweetness of the tomatoes and enhances the overall flavor of the sauce.
To make this recipe dairy-free, substitute the butter with olive oil or a dairy-free spread; this still allows for a rich flavor while making it suitable for dairy-free diets.
Freeze any leftover Bolognese in airtight containers or freezer bags for up to three months, so you can enjoy it later with a quick thaw and reheat.

Recipe FAQs and Variations

Can I Use Ground Turkey Instead of Beef?

Absolutely, ground turkey can replace beef for a lighter option. Just note that it might need a bit more seasoning to match the beef’s flavor.

Can I Make This Recipe Vegetarian?

Yes, you can replace the meat with lentils or finely chopped mushrooms for a hearty, vegetarian version with a similar texture and rich taste.

What’s the Best Pasta to Serve With This Bolognese Sauce?

Fettuccine, pappardelle, or rigatoni are excellent choices; they hold the sauce well and allow each bite to be filled with flavor.

Can I Use Canned Crushed Tomatoes Instead of Chopped Tomatoes?

Definitely, canned crushed tomatoes work well and create a smoother texture. If you like a chunkier sauce, stick with chopped tomatoes.

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