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.
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 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
- In a large heavy bottom pan, over medium-high heat, cook the ground Italian sausage and ground beef until browned.
- Add the carrots, celery, and onion to the meat and cook until the vegetables are soft.
- Add the garlic and cook for another minute.
- Add the tomato paste, herbs, bay 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 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, bay 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.
- Secure to the bag to the side of the container.
- Cook in the sous vide for 8-24 hours.
- 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.
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.
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.
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.
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.
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 Sauce
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 This is how I make homemade tomato paste
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- ½ teaspoon dried 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.
- Add the carrots, celery, and onion to the meat and cook until the vegetables are soft.
- Add the garlic and cook for another minute.
- Add 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 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
Nutrition
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.
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Pablo
Great, I really like it! Youre awesome