Slow Cooker Bolognese Sauce
Slow Cooker Bolognese Sauce
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Slow Cooker Bolognese Sauce

Preparation
25 MIN
Cooking
8 H
Makes
2 litres (8 cups)
Freezes
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Ingredients

Preparation

  1. In a large skillet, brown the pancetta and meat in the oil, breaking the meat with a wooden spoon. Season with salt and pepper. Transfer to the slow cooker.
  2. In the same skillet, brown the onions, carrots, celery, and garlic. Season with salt and pepper. Add oil, if needed. Deglaze with the wine and reduce for 1 minute. Transfer to the slow cooker.
  3. Add the remaining ingredients and stir to combine. Cover and cook on low for 8 hours. Remove the bay leaf and adjust the seasoning. Let cool and stir so that the surface water is incorporated into the sauce.
  4. Serve over pasta and sprinkle generously with Parmesan cheese.

Note

This recipe is from the book "La mijoteuse – De la lasagne à la crème brûlée”.

Comments

  1. Excellente sauce, je l’ai fait cuire huit heures à la mijoteuse et ai doublé la quantité d’oignons et ail. Merci Ricardo!

  2. This is it!!! The best ever!!!

  3. This was so delicious! A little more prep required than the average slow cooker recipe, but well worth it. Plenty of leftovers in the freezer now! I modified it slightly by adding in mushrooms, green pepper and red peppers in the last hour of cooking. Even my 8 month old daughter gobbled this up!

  4. Amazing!! So delicious! We doubled the batch and I froze the extra and made lasagne with it. My family said it was the best they'd ever had. Such a great sauce!

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