slow cooker bolognese

in the early 2000s, when i was still in college and for a few years after i graduated, i visited my good friend melina for a weekend each summer. i would make the drive from upstate new york down to new jersey and we would take the train into new york city for a day. each trip we would find something different to do during the day - visit the statue of liberty, walk through central park, see a concert at jones beach - but we always ended up in little italy for dinner and dessert. and each and every time, while i was scanning the menu for prosciutto, melina had her eyes on bolognese. i can't eat it without thinking about those trips and warm summer evenings eating outside along mulberry street.

slow cooker bolognese
adapted from a 60s housewife 
15 minute prep, 6-8 hours cook; serves 4-6

1 pound ground beef or meatloaf mix
1 large onion, diced
3 cloves of garlic, minced
1 carrot, diced
1 celery stalk, diced
1/2 cup red wine
6 ounces tomato paste
42 ounces (28 ounce can + 14 ounce can) diced tomatoes
  1. in a large skillet, cook the beef until brown and transfer to the slow cooker.
  2. add the remaining ingredients, stir to combine, and cover. cook on low for 6-8 hours. serve over your choice of pasta. 


  1. mmm, i love homemade pasta sauces. the crockpot just makes them better, i think! :)

  2. Yum, I'm up for anything I can make in my slow cooker.

  3. This bolognese so easy and delicious!

  4. Can this be put in the freezer to freeze??

    1. and can i add mushroom and green peppers??

    2. hi suzanne - i haven't frozen the sauce myself, but i would assume it's ok to freeze. there isn't any dairy or anything in it that wouldn't freeze ok, so go for it!

      and if you like mushrooms & green peppers, try those too! i bet they would be good, especially the mushrooms.


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