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Crockpot Bolognese


Serving size: 1/2 cup of sauce
Calories: 143
Total Fat: 7g
Total Carbohydrates: 5g
Dietary Fiber: 1g
Sugar: 3g
Protein: 15g

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Rate this recipe 4.5/5 (13 Votes)
Crockpot Bolognese 1 Picture


  • 4 oz pancetta, chopped (or center cut bacom)
  • 1 Tbsp butter (or olive oil)
  • 1 large white onion, minced
  • 2 celery stalks (about 3/4 cup), minced
  • 2 medium carrots (about 3/4 cup), minced
  • 2 pounds lean ground beef
  • 1/4 cup white wine
  • 2 (28 oz) cans crushed tomatoes
  • 3 bay leaves
  • Salt and fresh pepper
  • 1/4 cup chopped fresh parsley
  • 1/2 cup half & half creamer


Servings 20
Adapted from


Step 1

In a large deep saute pan, saute pancetta on ow heat until the fat melts, about 4-5 minutes. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.

Increase flame to medium-high; add meat, season with salt and pepper and saute until browned. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.

Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.

After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite pasta or spaghetti squash.


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