There’s nothing quite like the rich, savory flavors of a classic Bolognese sauce slow-cooked to perfection. This Slow Cooker Classic Bolognese with Fall Vegetables is a hearty, comforting dish, packed with tender ground beef and pork, fall vegetables, and fragrant herbs. It’s the perfect sauce for a chilly evening, served over your favorite pasta or even zoodles for a low-carb option. Using the slow cooker allows the flavors to develop fully, making it an ideal meal for busy days.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 pound ground beef
- 1 pound ground pork
- 4 cloves garlic, minced
- 1/2 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 bay leaf
- 1/2 cup whole milk
- 1/4 cup fresh parsley, chopped
Instructions
- Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, diced carrots, diced celery, and diced zucchini. Sauté for about 5-7 minutes, or until the vegetables begin to soften.
- Brown the meat: Add the ground beef and ground pork to the skillet with the vegetables. Cook until the meat is browned, breaking it up with a spoon as it cooks. This should take about 8-10 minutes. Add the minced garlic during the last minute of cooking.
- Deglaze with wine: Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for about 2 minutes until it reduces slightly.
- Transfer to slow cooker: Transfer the sautéed vegetables and browned meat mixture to your slow cooker. Add the crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, dried thyme, bay leaf, and a generous pinch of salt and pepper. Stir everything together to combine.
- Slow cook: Set your slow cooker to low and cook for 6-8 hours, or on high for 4-5 hours. The sauce should be thick and flavorful by the end of cooking.
- Finish with milk: About 30 minutes before the cooking time is up, stir in the whole milk. This adds a creamy richness to the sauce and balances the acidity of the tomatoes.
- Add fresh herbs: Once the cooking is complete, remove the bay leaf and stir in the chopped fresh parsley. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
- Serve: Serve this rich Bolognese sauce over your favorite pasta or a low-carb alternative like zucchini noodles. Top with freshly grated Parmesan cheese for an extra indulgent finish.
Cooking Notes
- Wine substitution: If you prefer not to use wine, you can substitute it with extra beef broth or a tablespoon of balsamic vinegar for a little tanginess.
- Vegetables: Feel free to swap or add other fall vegetables like butternut squash or parsnips for an extra seasonal touch.
- Meat options: You can make this Bolognese using all ground beef, or substitute ground turkey or chicken for a lighter version.
Health Benefits of Key Ingredients
- Carrots and celery: These classic soup vegetables are loaded with fiber, vitamins, and antioxidants, contributing to overall health and well-being.
- Zucchini: A low-calorie vegetable rich in vitamin C, zucchini adds bulk to the sauce while helping to lower inflammation.
- Tomatoes: Crushed tomatoes are packed with lycopene, an antioxidant known for its heart-health benefits and cancer-fighting properties.
Variations
- Spicy Bolognese: Add a pinch of red pepper flakes or cayenne pepper to give the sauce a slight kick.
- Creamier Version: For an extra creamy version, stir in a bit more whole milk or even a splash of heavy cream at the end of cooking.
- Vegetarian Option: To make this dish vegetarian, you can replace the meat with lentils or a plant-based ground meat alternative. Use vegetable broth instead of beef broth.
Frequently Asked Questions (FAQs)
Can I freeze Bolognese sauce?
Yes! This sauce freezes beautifully. Allow it to cool completely, then transfer it to airtight containers or freezer bags. You can freeze it for up to 3 months. When ready to serve, thaw overnight in the fridge and reheat in a pot over medium heat.
Do I need to brown the meat before slow cooking?
While it’s not absolutely necessary, browning the meat before adding it to the slow cooker helps build deeper flavor. It also renders out excess fat, which you can drain off for a leaner sauce.
Can I make this dairy-free?
Yes, simply omit the milk or use a dairy-free alternative such as coconut milk or almond milk. Keep in mind that this will slightly change the flavor and texture of the sauce.
What type of pasta pairs best with Bolognese?
Traditionally, Bolognese is served with wide, flat pasta like pappardelle or fettuccine. However, it also works well with spaghetti, penne, or any pasta that can hold the hearty sauce.
Can I use fresh herbs instead of dried?
Absolutely! If you have fresh herbs on hand, you can use them in place of dried. As a general rule, use about three times the amount of fresh herbs since dried herbs are more concentrated.
This Slow Cooker Classic Bolognese with Fall Vegetables is the ultimate comfort food for autumn and beyond. The rich, slow-cooked sauce, infused with the warmth of fall vegetables and aromatic spices, makes it perfect for cozy family dinners. Whether you’re serving it over pasta, zoodles, or even mashed potatoes, this recipe is bound to become a family favorite. Plus, with the ease of the slow cooker, you can let the flavors develop throughout the day with minimal effort. Enjoy this wholesome, hearty meal whenever you crave something filling and nourishing!
