Slow Cooker Bolognese Sauce With Pappardelle Recipe

Name: Slow Cooker Bolognese Sauce With Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 cloves garlic, minced; 1 large carrot, finely chopped; 2-3 celery stalks, finely chopped; 1 medium sized yellow onion, finely chopped; 1 pinch kosher salt; freshly cracked pepper, to taste; 3 tablespoons tomato paste; 1/2 teaspoon anchovy paste; 1/2 teaspoon dried thyme; 1/8 teaspoon ground nutmeg; 1/2 cup Hearty Burgundy or your fave dry red wine; 2/3 cup heavy cream; 2 28 oz. cans crushed tomatoes; 1/2 teaspoon red chili pepper flakes; 1 pound lean ground beef; 1 pound Spicy Italian sausage; casings removed and chopped; Cooked Pappardelle pasta for serving; freshly grated parmesan cheese; fresh parsley for garnish

Servings: persons

2 tablespoons olive oil
4 cloves garlic, minced
1 large carrot, finely chopped
2-3 celery stalks, finely chopped
1 medium sized yellow onion, finely chopped
1 pinch kosher salt
freshly cracked pepper, to taste
3 tablespoons tomato paste
1/2 teaspoon anchovy paste
1/2 teaspoon dried thyme
1/8 teaspoon ground nutmeg
1/2 cup Hearty Burgundy or your fave dry red wine
2/3 cup heavy cream
2 28 oz. cans crushed tomatoes
1/2 teaspoon red chili pepper flakes
1 pound lean ground beef
1 pound Spicy Italian sausage; casings removed and chopped
Cooked Pappardelle pasta for serving
freshly grated parmesan cheese
fresh parsley for garnish

1
Heat the oil in a large saute pan over medium-high heat. Add the garlic, carrots, celery and onions. Sprinkle with salt and pepper and cook about 3 minutes. Add the tomato paste, anchovy paste, thyme and nutmeg, and continue cooking until the vegetables have softened and started to brown, for about 2 minutes. Deglaze with the wine, pulling up any browned bits from the bottom of the pan. Season with just a touch more salt and pepper if needed.
2
Carefully pour into the slow cooker. Stir in the heavy cream, tomatoes and red chili pepper flakes. Using your hands, crumble in the uncooked ground beef and Italian sausage pieces and stir the meat well so as to incorporate into the sauce. Make sure there are no large clumps of meat in the sauce. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours. Skim the accumulated grease from the surface before serving.
3
Serve over pasta and garnish with freshly grated parmesan cheese and parsley.

534

kcal

Calories

Fat

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

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

You need 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 cloves garlic, minced, 1 large carrot, finely chopped, 2-3 celery stalks, finely chopped, and more.

Yes, Slow Cooker Bolognese Sauce With Pappardelle 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!

Slow Cooker Bolognese Sauce With Pappardelle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions