Crock Pot Beer Bolognese Recipes

SLOW-COOKER BEEF BOLOGNESE

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 12-inch nonstick skillet, cook beef, onion, garlic, carrot, celery, salt and pepper over medium-high heat 6 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• Spoon beef mixture into slow cooker. Stir in tomatoes.
• Cover; cook on Low heat setting 4 to 5 hours or to 165°F. Stir in whipping cream. Cover; cook 10 minutes longer.
• To Freeze Leftover Bolognese: Pour into resealable 1-gallon plastic freezer bag. Label and freeze up to 3 months. To Thaw and Reheat: Thaw in refrigerator overnight or until completely thawed. Pour Bolognese into 4-quart saucepan or Dutch oven. Cook over medium heat 15 to 20 minutes, stirring occasionally, until thoroughly heated (165°F).

SLOW-COOKER BOLOGNESE

Steps:

• Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.
• Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.
• Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.
• Remove the rind and serve over spaghetti with lots of grated Parmesan and topped with fresh basil and parsley. Extra sauce can be frozen for later use.

CROCK POT BEER BOLOGNESE

Steps:

• Cook bacon in a large skillet over medium heat. Remove and drain on paper towels.
• Add, onion, carrot, and celery to the same skillet; cook and stir until beginning to brown, about 5 minutes. Add garlic; cook and stir 1 to 2 minutes. Transfer vegetables to Crock Pot. Add 1 tsp oil to skillet. Add mushrooms; cook and stir until beginning to brown. Add to Crock Pot.
• Heat remaining 2 tsp oil in skillet. Brown beef and pork over medium-high heat, stirring to break up meat. Drain fat. Transfer meat to slow cooker. Stir in bacon, tomato puree, beer, broth, tomato paste, salt, black pepper, and red pepper flakes. Cover; cook in a Crock Pot LOW 8 to 10 hours.

SLOW COOKER BOLOGNESE

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion, and garlic until tender, about 10 minutes. Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the skillet, and pour in 1 cup milk. Bring to a simmer, reduce heat to medium-low, and simmer until the milk is absorbed, about 15 minutes.
• Place the beef mixture into a slow cooker, and set the cooker to High. Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. Mix in 1/2 cup milk and Parmesan cheese, stir well, and cook for 2 more hours.

SLOW-COOKER BOLOGNESE

Steps:

• Heat the oil in a large pan and fry the bacon and mince in batches until browned. Add to your slow cooker.
• Add the onions, carrots, celery, garlic, mushrooms, tomatoes, tomato purée, herbs, wine (if using), vinegar, sugar and seasoning to the slow cooker. Cover and cook on Low for 6-8 hours, then uncover, turn to High and cook for another hour until thick and saucy.
• Serve with cooked spaghetti and grated or shaved parmesan. To cook this entire recipe on the hob, check out our big-batch Bolognese recipe.