Crock Pot Easy Italian Bolognese Sauce

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This Crock Pot Easy Italian Bolognese Sauce is packed with flavor and it’s much easier to put together than the ingredient list might look. You can make it even easier by using jarred pasta sauce. You’ll still want to use those additional herbs, though. They really make a huge difference in the taste by the end of cooking. The oven version for Easy Italian Bolognese Sauce is doubled and tastes equally delicious. 😊

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Crock Pot Bolognese Sauce

1 lb. lean ground beef
1 lb. sausage
1 (28 oz.) cans tomato sauce (or 1 (23 – 30 oz.) jars pasta sauce)
1 (15 oz.) cans diced tomatoes
2-3 carrots, finely diced
2-3 stalks of celery, finely diced (or 2 teaspoons celery seed)
1 onion, finely diced
1 heaping tsp. jarred minced garlic
1  tsp. each rosemary, oregano, parsley, thyme
salt & pepper, to taste
1/2 cup red wine
1/2 to 2/3 cup heavy whipping cream (or evaporated milk)

Put all ingredients except heavy whipping cream in a Crock Pot, turn on high and cook for at least 6 hrs. Break up the meats as it cooks. You can brown the beef and sausage first, but I usually just skim the fat off the top before stirring and adding the cream at the end of cooking. Right before serving stir in cream and serve over cooked pasta or roasted spaghetti squash.

Note: You can make this sauce chunkier by cutting the carrots and celery into larger pieces, or smoother by dicing them into smaller pieces.

How to Roast a Spaghetti Squash

Preheat oven to 400°F. Line a cookie sheet with foil and lightly spray with oil. Cut squash in half from stem to bottom. Scoop out the seeds and discard (or save to plant in the spring if they’re non-GMO). Place squash cut side down and bake for 30 minutes or until fork tender. Flip back over and scrape up the the tender meat in the shell into spaghetti-like strands. Top with sauce and eat out of the shell, or scoop into a bowl and top with sauce. Step-by-step pics here.

Crock Pot Bolognese Sauce | Culinary Craftiness

Crock Pot Bolognese Sauce | Culinary Craftiness

Crock Pot Bolognese Sauce | Culinary Craftiness

Crock Pot Easy Italian Bolognese Sauce

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Crock Pot Easy Italian Bolognese Sauce

Created by Melissa Woolard | Culinary Craftiness

Ingredients

  • 1 lb. lean ground beef
  • 1 lb. sausage
  • 1 (28 oz.) cans tomato sauce (or 1 (23 - 30 oz.) jars pasta sauce)
  • 1 (15 oz.) cans diced tomatoes
  • 2-3 carrots, finely diced
  • 2-3 stalks of celery, finely diced (or 2 teaspoons celery seed)
  • 1 onion, finely diced
  • 1 heaping tsp. jarred minced garlic
  • 1 tsp. each rosemary, oregano, parsley, thyme
  • salt & pepper, to taste
  • 1/2 cup red wine
  • 1/2 to 2/3 cup heavy whipping cream (or evaporated milk)

Instructions

  1. Put all ingredients in a Crock Pot, turn on high and cook for at least 6 hrs. Break up the meats as it cooks. You can brown the beef and sausage first, but I usually just skim the fat off the top before stirring and adding the cream at the end of cooking. Right before serving stir in cream and serve over cooked pasta or roasted spaghetti squash.
  2. How to Roast a Spaghetti Squash
  3. Preheat oven to 400°F. Line a cookie sheet with foil and lightly spray with oil. Cut squash in half from stem to bottom. Scoop out the seeds and discard (or save to plant in the spring if they're non-GMO). Place squash cut side down and bake for 30 minutes or until fork tender. Flip back over and scrape up the the tender meat into spaghetti-like strands. Top with sauce and eat out of the shell, or scoop into a bowl and top with sauce. Step-by-step pics here.

Notes

You can make this sauce chunkier by cutting the carrots and celery into larger pieces, or smoother by dicing them into smaller pieces.

https://culinarycraftiness.com/crock-pot-easy-italian-bolognese-sauce/

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