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!

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Slow Cook: Cover the slow cooker and cook on low heat for 8 hours, allowing the flavors to develop and the sauce to thicken.
6. 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

Check out More Recipes:

• Slow Cooker Salmon Orzo Pasta
• 5 Ingredient Slow Cooker Lasagna
• Bored of Lunch Slow Cooker Pasta Arrabbiata

Slow Cooker Ultimate Bolognese

Recipe by Shili MohamedCourse: DinnerCuisine: ItalianDifficulty: Medium

Servings

6

servings

Prep time

15

minutes

Cooking time

8

hours 

Calories

520

kcal

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.

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
  

Directions

• 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.