I mentioned yesterday about a slow-cooker bolognese sauce that I’m going to cook. I stumbled upon that recipe when following a link about Lasagna Cupcakes posted by FoodForTots on her Facebook page. The recipe came from Framed Cooks‘ blog which took me to her bolognese sauce recipe.
I cooked it today and it was good. Rich, meaty sauce but a tad on the sweet side. Will have to reduce the sugar the next time I make it. This recipe calls for a 5-quart slow cooker. I thought mine was a 7-quart one until the ingredients filled the pot to the brim even before all the ingredients called for was put in. A quick check shows that mine was only a 4-quart. I scooped out some to a saucepan leaving an inch of space below the rim for the sauce to bubble and simmer. So I had a slow-cooker and a saucepan of bolognese sauce cooking in my kitchen today. To the saucepan, I added some celery and carrots in the last 30 minutes of cooking just to use them up.
My efforts yielded 4 dinners for 2 + 2 (one tonight and 3 more in the freezer) and some for my neighbour too. 🙂
Slow-cooker Bolognese Sauce (adapted from Framed Cooks’ recipe)
- 2 pounds ground beef
- 1 medium onion, chopped
- 8 cloves garlic, minced
- 28-oz can no-salt-added whole tomatoes, drained and roughly cut up (use the kitchen scissors)
- 720ml bottled tomato puree (sauce)
- 13-oz can tomato paste
- 1/3 cup sugar
- 2 tablespoons dried oregano
- 1 tablespoon dried basil
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Brown ground beef in skillet. Scoop with a slotted spoon into slow-cooker.
- Mix in rest of the ingredients.
- Cover and cook on High for the 1st hour or until the sauce comes to a boil.
- Switch the heat to Low and cook for 6 hours.
- Serve with your favourite pasta with freshly grated Parmesan cheese.