Slow Cooker Spaghetti Bolognese
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A rich and delicious bolognese made in your crock pot!!
  • 1 Tbsp. olive oil
  • 1¼ lb. ground beef
  • 1¼ lb. ground pork
  • Salt and pepper to taste
  • 4 oz. pancetta, cut into ¼" dice
  • 1 yellow onion, finely diced
  • 2 carrots, peeled and finely diced
  • 1 celery stalk, finely diced
  • 5 garlic cloves, minced or equivalent in garlic paste
  • ⅓ cup tomato paste
  • 1 cup dry red wine
  • 1 cup milk
  • 2-28 oz. cans whole San Marzano tomatoes in puree
  • 2 Tbsp. Italian herb paste
  • 2 bay leaves
  • 1 Parmigiano Reggiano rind
  • 1 lb. spaghetti
  • Grated Parmigiano Reggiano for serving
  1. In a large saute pan brown the pork and beef and then add it to a large crock pot bowl, drain off the fat in the pan. Brown the pancetta and add to the beef/pork mixture. Drain off the fat. Add 1 Tbsp. of olive oil. Saute the onion, carrots and celery until softened. Season with salt and pepper. Add the garlic and cook for 1 min. Make an open area in the middle of the pan and add the tomato paste, cook for 2 min. Add the wine and reduce to make a thick gravy. Add this mixture now to the crock pot.
  2. Add the milk, tomatoes, herb paste, bay leaf, and Parmesan rind. Stir well into the beef mixture and break up some of the tomatoes. Season with salt and pepper.
  3. Cook on high for about 3½ hours. Stirring once or twice, make sure it doesn't burn to the sides. Discard the bay leaves and Parmesan rind. Adjust seasonings.
  4. Cook spaghetti according to package directions and serve with the bolognese sauce and grated Parmesan. Serve immediately.
Recipe by Noshing With the Nolands at