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Slow Cooker Pork Bolognese


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Rate this recipe 4.5/5 (4 Votes)


  • 4 slices center cut bacon, chopped
  • 1 yellow or white onion, finely chopped
  • 1/4 cup carrot, finely chopped
  • 1/4 cup celery, finely chopped
  • 2 cloves garlic, pressed or minced
  • 2 bay leaves
  • 1 can crushed tomatoes
  • 1 can diced tomatoes
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb. pork sirloin roast , pork tenderloin, pork shoulder or butt
  • 2-3 Tablespoons tomato paste
  • 1 cup 2% milk
  • 2 Tablespoons corn starch
  • 1 package brown rice or other gluten free spaghetti noodles
  • 1/4 cup chopped fresh Italian flat fresh parsley
  • Parmesan cheese



Step 1

Heat a non- stick skillet over medium heat. Add the bacon to the pan and cook, stirring occasionally for 5 to 6 minutes or until the bacon begins to lightly crisp. Add the onion. Sweat and cook the onion, stirring occasionally for 4-5 minutes or until the onion begins to turn translucent in color. Add the carrot, celery and garlic. Cook for another 4-5 minutes or until the vegetables begin to soften. Remove from the heat. Add the vegetable mixture to your slow cooker. Add the bay leaves, crushed tomatoes, diced tomatoes, chicken broth, salt and pepper. Stir until combined. Add the pork and set the slow cooker on the low setting. Cook for 6 hours. Then, remove the lid from the slow cooker. Using two forks, carefully shred the pork in the sauce. Add the tomato paste. In a small dish, whisk together the milk and corn starch. Add the milk mixture to the sauce. Stir until combined. Cover and simmer for 30-40 minutes, stirring occasionally to thicken the sauce. Cook the spaghetti according to package directions. Arrange 1 cup of the noodles on a plate or in a bowl. Top with the sauce, cheese and parsley.


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