Slow Cooker Bolognese Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooked Bolognese sauce built on a soffritto base and ground beef, enriched with cream and simmered for hours until deeply flavored. Make in large batches and freeze for quick weeknight pasta or lasagna.
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Nutrition & ingredients
Ingredients
serves 16- 2 1/2 pounds fresh tomatoes (see note)
- 3 tablespoons oil
- 1 medium yellow onion (finely diced or coarsely grated)
- 2 stalks celery (finely diced or coarsely grated)
- 2 medium carrots (finely diced or coarsely grated)
- 3 tablespoons minced garlic
- 1/4 cup tomato paste
- 21/2 - 3 pounds ground beef (I used 85% lean (see note))
- salt and pepper (to taste)
- 1 teaspoon italian seasoning (1 pinch red pepper flakes)
- 3 tablespoons apple cider vinegar
- 1-28 ounce can San Marzano tomatoes
- 1-14 ounce can diced tomatoes (drained)
- 2 bay leaves
- 1-2 parmesan rinds
- 1/4 cup parsley (roughly chopped (plus more for serving))
- 3/4 cup half and half (or heavy cream!)
At a glance
PER SERVING · TIME 510M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 8h
- Sodium
- 193mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 708mg
- Calcium
- 95mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 193MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.