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Slow-Cooker Bolognese

Slow-Cooker Bolognese

Lily Coleman
Slow-cooker Bolognese is an all-beef take on the Italian classic. It simmers low and slow to develop rich flavor and a velvety finish.
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Prep Time 35 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 5 minutes
Course Dinner
Cuisine Italian
Servings 12
Calories 363 kcal

Ingredients
  

  • 2 medium onions coarsely chopped
  • 2 celery ribs coarsely chopped
  • 1 medium carrot coarsely chopped
  • 4 garlic cloves peeled
  • 2 tablespoons olive oil
  • 2 pounds ground beef
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup dry red wine
  • 14-1/2 ounces beef broth
  • 2 cups heavy whipping cream
  • 6 ounces each tomato paste
  • Hot cooked pasta
  • Grated Parmesan cheese optional

Instructions
 

  • Place onions, celery, carrot and garlic in a food processor; pulse until finely chopped. In a Dutch oven, heat oil over medium heat. Add chopped vegetables and beef; cook and stir 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in nutmeg, salt and pepper. Remove with a slotted spoon; discard drippings from pot.
  • Return beef mixture to pan. Stir in wine. Bring to a boil; cook and stir until wine is evaporated. Remove mixture to a 6-qt. slow cooker; stir in cream, beef broth and tomato paste. Cook on low 3-1/2-4 hours or until flavors are blended, stirring occasionally. Serve with pasta. If desired, sprinkle with Parmesan cheese.