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    Home | Recipes | Ground Beef Recipes

    Bolognese Sauce (Slow Cooker & Sous Vide)

    Published: Feb 8, 2019 · Modified: Jan 24, 2022 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    simply the best Bolognese sauce on a pile of pasta
    slow cooker Bolognese with a spoon holding Bolognese and text

    This is my favorite bolognese sauce recipe and it comes out delicious every time. The slow cooker instructions will keep this easy bolognese recipe from heating up your kitchen and the sous vide bolognese sauce instructions will give you tender, delicious meat in the sauce. 

    simply the best Bolognese sauce on a pile of pasta

    I love to serve homemade no knead bread along side this dish. The crusty bread is fabulous for scooping up every drop of sauce. Be sure to check out my complete collection of sous vide recipes.

    What is Bolognese sauce made of?

    • ground Italian sausage
    • ground beef
    • tomato paste
    • Onion, carrot and celery
    • garlic
    • Herbs
    • nutmeg and bay leaf
    • red wine
    • whole milk
    • crushed tomatoes
    Bolognese

    Bolognese Ingredients:

    • ground Italian sausage
    • ground beef
    • carrot, grated
    • red onion, , grated
    • celery, minced
    • garlic, minced
    • tomato paste (This is how I make homemade tomato paste) 
    • dried thyme
    • dried oregano
    • ground black pepper
    •  ground nutmeg
    • bay leaves
    • red wine
    • whole milk
    • crushed tomatoes

    How to make slow cooker Bolognese

    hot Bolognese in a slow cooker
    1. In a large heavy bottom pan, over medium-high heat, cook the ground Italian sausage and ground beef until browned.
    2. Add the carrots, celery, and onion to the meat and cook until the vegetables are soft.
    3. Add the garlic and cook for another minute.
    4. Add the tomato paste, herbs, bay leaves, and nutmeg. Stir to warm the herbs.
    5. Add the wine to the pan to deglaze the pan, scraping the bottom to release the flavors. 
    6. Add the milk and crushed tomatoes.
    7. Pour the sauce into a slow cooker/ crock-pot and cook on low for 6-8 hours or high for 2-4.
    8. Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.

    How to make Sous Vide Bolognese

    1. Set sous vide to 135.
    2. In a large heavy bottom pan, over medium-high heat, cook the ground Italian sausage and ground beef until browned.
    3. Using the leftover fat from the meat, add the carrots, celery, and onion to the meat and cook until the vegetables are soft.
    4. Add the garlic and cook for another minute.
    5. Stir in the tomato paste, herbs, bay leaves, and nutmeg. Stir to warm the herbs.
    6. Add the wine to the pan to deglaze the pan, scraping the bottom to release the flavors. 
    7. Add the milk and crushed tomatoes.
    8. Pour the sauce into a sous vide bag.
    9. Submerge the bag in the water using the water displacement to remove the air from the bag.
    10. Secure to the bag to the side of the container. 
    11. Cook in the sous vide for 8-24 hours.
    12. Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.

    New to sous vide? I explain in simple terms everything I know about sous vide cooking.

    tight shot of a spoon full of Bolognese

    Meat sous vide recipes:

    • Sous Vide Stuffed Flank Steak
    • Boneless pork chops
    • Sous vide beef burgundy 
    • Sous Vide Turkey Breast
    • Bacon sous vide
    • Corned Beef
    How do you freeze Bolognese?

    Cool the bolognese completely. Do NOT freeze the hot sauce. 
    Spoon sauce into freezer-safe containers, removing as much air as possible.
    OR use a vac and seal bag.
    Freeze and use within 9 months.

    Why are there carrots in Bolognese?

    The purpose of the addition of carrots in bolognese sauce is to cut any acidity that comes with the tomatoes. Grate the carrots very finely so they melt into the sauce.

    Can bolognese be frozen?

    Bolognese can definitely be frozen. In fact, I will make a double batch just so I am able to freeze some for later. Be sure to use a freezer save container and remove as much air as possible to avoid freezer burn.

    Does Bolognese have cream?

    I like to use either cream or whole milk in this bolognese recipe. I have whole milk called out in the ingredient list but truthfully, I will substitute in heavy cream if I have it in the house. 

    What pasta goes with Bolognese sauce?

    Traditionally tagliatelle is the pasta that is paired with bolognese but I often will serve it with fettuccine, as in these photos, or a pappardelle. If I am out of long and flat pasta I will grab a box of rigatoni or penne to serve with the bolognese sauce. The choice is up to you but these are my suggestions. I would advise a hearty past instead of a delicate pasta such as an angel hair pasta.Bolognese

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    Bolognese Sauce

    Sarah Mock
    This is my favorite bolognese sauce recipe and it comes out delicious every time. The slow cooker instructions will keep this easy bolognese recipe from heating up your kitchen and the sous vide bolognese sauce instructions will give you tender, delicious meat in the sauce.
    4.85 from 13 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep time for the recipePrep Time 20 minutes mins
    Cook time for the recipeCook Time 2 hours hrs
    total time to prep and cook the recipe.Total Time 2 hours hrs 20 minutes mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Beef Recipes
    Cuisine Italian
    Makes 6 cups
    Per Serving 459 kcal

    Ingredients
     

    • ½ lb mild ground Italian sausage
    • 1 lb ground beef
    • ¼ Cup grated carrot
    • ¼ Cup grated red onion
    • ¼ Cup minced celery
    • 3 cloves garlic (minced)
    • 2 T tomato paste
    • ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
    • ½ teaspoon Oregano (or 1 teaspoon minced fresh oregano leaves)
    • ½ teaspoon freshly ground black pepper
    • ⅛ teaspoon ground nutmeg
    • 2 bay leaves
    • ¼ c. red wine
    • ½ cup whole milk
    • 2 28 oz can crushed tomatoes

    Instructions
     

    How to make slow cooker Bolognese

    • In a large heavy bottom pan, over medium high heat, cook the ground Italian sausage and ground beef until browned.
      ½ lb mild ground Italian sausage, 1 lb ground beef
    • Add the carrots, celery, and onion to the meat and cook until the vegetables are soft.
      ¼ Cup grated carrot, ¼ Cup minced celery, ¼ Cup grated red onion
    • Add the garlic and cook for another minute.
      3 cloves garlic
    • Add the tomato paste, herbs, bay leaves and nutmeg. Stir to warm the herbs.
      2 T tomato paste, ½ teaspoon dried thyme, ½ teaspoon Oregano, 2 bay leaves, ⅛ teaspoon ground nutmeg
    • Add the wine to the pan to deglaze the pan, scraping the bottom to release the flavors.
      ¼ c. red wine
    • Add the milk and crushed tomatoes.
      ½ cup whole milk, 2 28 oz can crushed tomatoes
    • Pour the sauce into a slow cooker/ crock-pot and cook on low for 6-8 hours or high for 2-4.
    • Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.

    How to make Sous Vide Bolognese

    • Set sous vide to 135.
    • In a large heavy bottom pan, over medium high heat, cook the ground Italian sausage and ground beef until browned.
    • Using the leftover fat from the meat, add the carrots, celery, and onion to the meat and cook until the vegetables are soft.
    • Add the garlic and cook for another minute.
    • Stir in the tomato paste, herbs, pay leaves and nutmeg. Stir to warm the herbs.
    • Add the wine to the pan to deglaze the pan, scraping the bottom to release the flavors.
    • Add the milk and crushed tomatoes.
    • Pour the sauce into a sous vide bag.
    • Submerge the bag in the water using the water displacement to remove the air from the bag.
    • 10. Secure to the bag to the side of the container.
    • 11. Cook in the sous vide for 8-24 hours.
    • 12. Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.

    Notes

    How do you freeze Bolognese?
    Cool the bolognese completely. Do NOT freeze the hot sauce. 
    Spoon sauce into freezer-safe containers, removing as much air as possible.
    OR use a vac and seal bag.
    Freeze and use within 9 months.
    Why are there carrots in Bolognese?
    The purpose of the addition of carrots in bolognese sauce is to cut any acidity that comes with the tomatoes. Grate the carrots very finely so they melt into the sauce.
    Does Bolognese have cream?
    I like to use either cream or whole milk in this bolognese recipe. I have whole milk called out in the ingredient list but truthfully, I will substitute in heavy cream if I have it in the house. 
    What pasta goes with Bolognese sauce?
    Traditionally tagliatelle is the pasta that is paired with bolognese but I often will serve it with fettuccine, as in these photos, or a pappardelle. If I am out of long and flat pasta I will grab a box of rigatoni or penne to serve with the bolognese sauce. The choice is up to you but these are my suggestions. I would advise a hearty past instead of a delicate pasta such as an angel hair pasta.

    Nutrition

    Serving: 1cupCalories: 459kcalCarbohydrates: 26gProtein: 33gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 15gTrans Fat: 1gCholesterol: 91mgSodium: 865mgFiber: 6gSugar: 15g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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      Recipe Rating




    1. Pablo

      February 09, 2019 at 3:43 pm

      5 stars
      Great, I really like it! Youre awesome

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    simply the best Bolognese sauce on a pile of pasta
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    Sarah Mock

    Sarah Mock of savoringthegood.com headshot 2022

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
    Learn More about me!

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