Slow-Cooker Bolognese Sauce Over Pappardelle Pasta

Name: Slow-Cooker Bolognese Sauce Over Pappardelle Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium-size yellow onion, finely chopped; 2 celery ribs, finely chopped; 1 medium carrot, finely chopped; 1 tablespoon olive oil; 2 garlic cloves, minced; 2 tablespoons tomato paste; 2 pounds lean ground beef; 1 tablespoon kosher salt; 2 teaspoons sugar; 2 teaspoons dried Italian seasoning; 1/2 teaspoon ground black pepper; 1/4 teaspoon ground nutmeg; 1 bay leaf; 1/2 cup red wine; 2 (28-oz.) cans whole peeled tomatoes; 2/3 cup heavy cream; 1 pound pappardelle pasta or wide fettuccine; Freshly shaved or grated Parmigiano-Reggiano cheese

Servings: persons

1 medium-size yellow onion, finely chopped
2 celery ribs, finely chopped
1 medium carrot, finely chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons tomato paste
2 pounds lean ground beef
1 tablespoon kosher salt
2 teaspoons sugar
2 teaspoons dried Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 bay leaf
1/2 cup red wine
2 (28-oz.) cans whole peeled tomatoes
2/3 cup heavy cream
1 pound pappardelle pasta or wide fettuccine
Freshly shaved or grated Parmigiano-Reggiano cheese

1
Saute first 3 ingredients in hot oil in a large skillet over medium-high heat 8 minutes or until tender. Add garlic and tomato paste; cook, stirring constantly, 30 seconds. Transfer to a 6-qt. slow cooker.
2
Add beef to skillet, and cook, stirring often, 7 minutes or until crumbled and no longer pink; drain. Stir in kosher salt and next 5 ingredients. Stir in wine, and cook, stirring occasionally, 7 minutes or until almost all liquid evaporates. Add to slow cooker, and stir to combine.
3
Drain tomatoes, reserving liquid. Using your hands, crush tomatoes, and break them apart. Add to slow cooker, and stir to combine.
4
Cover and cook on LOW 6 hours. Stir in cream. Check sauce; it should be thick and creamy. (If soupy, uncover and cook 30 more minutes. If dry, stir in reserved canned tomato liquid, 1 Tbsp. at a time, to thin sauce.) Discard bay leaf.
5
Cook pasta according to package directions. Drain well. Toss together pasta and 4 cups sauce. (Reserve remaining sauce for another use.) Spoon into serving dishes, and sprinkle with desired amount of cheese. Serve immediately.
6
Refrigerate sauce up to 5 days, or freeze for up to 3 months.

1288

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 medium-size yellow onion, finely chopped, 2 celery ribs, finely chopped, 1 medium carrot, finely chopped, 1 tablespoon olive oil, and more.

Yes, Slow-Cooker Bolognese Sauce Over Pappardelle Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!