SLOW COOKER BOLOGNESE
Slow Cooker Bolognese is a rich and comforting meat and tomato sauce. Full of flavour from beef, pancetta, red wine and herbs it's just perfect with pasta!
Provided by Bec
Categories Main Course
Time 7h30m
Number Of Ingredients 19
Steps:
- Start by making a soffrito by finely dicing the onion, carrot and celery and placing in a pan with the oil. Turn the heat to medium low and sauté the vegetables until the onion is translucent (around 5 minutes). Next add the herbs and minced garlic and cook for a further 1 minute stirring through continuously. Pour all the vegetables into the slow cooker.
- Sprinkle the corn flour, salt, pepper and sugar over the vegetables and mix well.
- Return the pan to the stove and gently brown the beef mince over a medium heat. Fork the mince through to seperate the pieces and drain away any fat. Add the finely sliced and diced pancetta (allowing it to sit on the bottom of the pan so it has direct heat) and cook for a further minute until the pancetta turns pink. Add the meat to the slow cooker then pour over the milk and stir through.
- Now pour the red wine into the pan in which the meat was cooked and turn the heat to medium. The wine will bubble allowing the alcohol to evaporate and then it will reduce to a darker syrup (around 2-4 minutes). Remove it from the heat.
- Crumble the stock cube into the slow cooker then add the balsamic vinegar, tomato puree, chopped tomatoes and red wine syrup. Stir everything well to combine the ingredients and cook on low for 6-7 hours or high for 4 hours.
- Serve with freshly cooked pasta.
Nutrition Facts : Calories 489 kcal, Carbohydrate 16 g, Protein 25 g, Fat 33 g, SaturatedFat 14 g, TransFat 2 g, Cholesterol 97 mg, Sodium 686 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
SLOW-COOKER BOLOGNESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h45m
Yield 16 servings
Number Of Ingredients 20
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.
SLOW-COOKER BOLOGNESE
Batch cook a healthy Bolognese using your slow cooker. Freeze the leftovers for easy midweek dinners when you're more pushed for time
Provided by Good Food team
Categories Dinner
Time 7h45m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 295 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.87 milligram of sodium
SLOW-COOKER BEEF BOLOGNESE
The slow cooker lends a helping hand in this hearty and classic bolognese sauce. Spoon over your favorite pasta for an easy weeknight dinner, and freeze the leftovers to save for a rainy day.
Provided by Pillsbury Kitchens
Categories Condiment
Time 4h35m
Yield 8
Number Of Ingredients 9
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).
Nutrition Facts : Calories 330, Carbohydrate 19 g, Cholesterol 90 mg, Fat 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 11 g, TransFat 1 g
SLOW COOKER BOLOGNESE
A very thick and hearty meat sauce simmered in the slow cooker.
Provided by VD711
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 4h50m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 17.9 g, Cholesterol 43.9 mg, Fat 13 g, Fiber 3.9 g, Protein 16.3 g, SaturatedFat 4.6 g, Sodium 546.5 mg, Sugar 6.6 g
SLOW-COOKER BOLOGNESE
Muir Glen® tomato paste provides a simple addition to this Bolognese that's made using sausage and ground beef. Serve this slow cooked Italian sauce over pasta for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 10
Number Of Ingredients 15
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, beef, onions, carrots and garlic over medium-high heat 8 to 10 minutes, stirring occasionally, until sausage and beef are thoroughly cooked; drain.
- In slow cooker, stir together meat mixture, tomatoes, tomato paste, vinegar, brown sugar, salt, pepper and pepper flakes.
- Cover; cook on Low heat setting 8 hours.
- About 15 minutes before serving, cook and drain spaghetti as directed on package. Serve meat mixture over spaghetti. Sprinkle individual servings with cheese and basil.
Nutrition Facts : Calories 460, Carbohydrate 50 g, Fiber 4 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 990 mg
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- In a large deep pan, heat 1/4 cup olive oil. Add onion, celery and carrots and sauté until softened (8-10 mins). Add garlic and 1/2 cup parsley and stir 30 seconds or until garlic is fragrant. Transfer to slow cooker.
- In the same pan (without washing it), add ground beef, season with 1 tsp salt, 1/4 tsp pepper and sauté until cooked through and no longer red (6-10 mins). For leaner sauce, you can spoon off and discard excess oil at this point keeping 3 Tbsp oil in the pan. Add 1 cup white wine and sauté on med/high heat until wine has completely evaporated (8-10 mins). Transfer meat to slow cooker.
- Add 1 cup milk, 1 bay leaf, 1 Tbsp sugar, and both cans of tomatoes with juice and stir to combine.
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