Cooking bolognaise sauce in the slow cooker has become one of my new favourite recipes. It is so easy and as with most slow cooker recipes, it’s a case of set and forget for the day. What I also really like is that there is no messing around with softening onions, browning mince and watching the pot while regularly stirring. No messing around – just throw all the ingredients into the slow cooker, turn it on and get on with your day. Of course, it is also useful to make a double batch and freeze some for another night.
The recipe below is extremely flexible and fits in a 3 litre slow cooker. Throw in whatever you would normally use for you favourite bolognaise recipe – just don’t add too much liquid as there won’t be the evaporation you would normally get on the stove top.
Slow Cooker Bolognaise Sauce
1kg lean minced meat (I use kangaroo or lean beef)
2 small onions, finely chopped
2 cloves garlic, crushed
1 x 425g can peeled tomatoes
1 jar pasta sauce
2 tablespoons tomato paste
1/2 cup beef stock
1 1/2 tablespoons fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 bay leaf
Seasoning to taste
Put everything into the slow cooker and stir well to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Serve with pasta of choice, sprinkled with parmesan cheese.
The Klutzy Cook Notes
- The quantity in this recipe is enough for 2 meals for my family of 2 adults, 3 kids (all with generous servings).
- This recipe is for a 3 litre slow cooker. Adjust quantities to suit ensuring slow cooker is around 3/4 full for best results.
- If there is too much liquid towards the end of cooking time, remove the lid, turn cooker to HIGH and allow some liquid to boil off for up to an hour. This will thicken the sauce.
- Dried herbs can be subsituted for fresh.
Be warned, you may never cook bolognaise sauce the ‘old way’ ever again. If you have any questions or comments, please leave them below. Plus, tell your friends on Facebook (click the icon below) so they can try it too!