Lunch / Dinner
Slow-Cooker Bolognese Sauce
The secret to a great bolognese sauce is a leisurely approach to time, but not all of us can afford that luxury. The slow cooker makes this beloved dish accessible to the busiest of cooks. For best results, mince the vegetables so they virtually dissolve during cooking, and finely crush the meat as it browns to obtain the dish’s classic velvety texture. Then bring on the ragu.
Be sure to use lean beef, like ground sirloin, to avoid a greasy sauce. If you have difficulty locating bulk sausage, the link variety works as well — just remember to remove the casing before browning the meat.
Heat oil in a sauté pan over medium. Add beef and sausage; cook until no longer pink; drain through a fine-mesh sieve.
Mince onion, celery, carrot, and garlic in a food processor; transfer to a 4- to 6-qt. slow cooker.
Add meat mixture, tomatoes, milk, wine, broth, tomato paste, vinegar, salt, basil, oregano, pepper flakes, and fennel seed to slow cooker. Cover slow cooker and cook on low setting, 3–4 hours. Stir in mascarpone just before serving.
Start with chopped vegetables, then mince them in a food processor.
Whisking mascarpone into the sauce just before serving gives bolognese its rich, velvety texture.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 12g 60%
Cholesterol 93mg 31%
Sodium 782mg 32%
Carbs 12g 4%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.