Slow Cooker Bolognese Sauce

This slow cooker bolognese sauce is a blend of ground beef, bacon and vegetables, all simmered together with tomato sauce in a crock pot. An easy meat sauce that pairs perfectly with spaghetti and makes a great filling for lasagna!

Course Main

Cuisine Italian

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 324kcal

Author Sara Welch

Ingredients

6 slices bacon or pancetta, coarsely chopped
1 pound ground beef I use 90% lean
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup onion finely diced
1/2 cup carrot peeled and finely diced
2 teaspoons garlic minced
1 teaspoon dried Italian seasoning
24 ounce jar marinara sauce such as Newman's Own
15 ounce can tomato sauce
1 tablespoon chopped parsley

Instructions

Place the bacon in a large pan over medium high heat. Cook for 5-6 minutes, stirring occasionally, until bacon is crispy.
Remove the bacon from the pan and place on paper towels to drain.
Spoon off some of the excess bacon grease in the pan, leaving about 1 tablespoon in the pan.
Add the ground beef to the pan. Season with salt and pepper.
Cook, breaking up the meat with a spatula into small pieces, for 4-5 minutes.
Add the onion and carrot to the pan. Cook for an additional 4-5 minutes or until vegetables have softened.
Add the garlic and Italian seasoning, then cook for 30 seconds. If you're using beef with a higher fat content than 90% lean, you'll want to drain off any excess grease.
Place the bacon and beef and vegetable mixture in a slow cooker (at least 4 quart size).
Pour in the jar of marinara sauce and tomato sauce. Stir until everything is well combined.
Cover the slow cooker. Cook on low for 4-6 hours.
Uncover the slow cooker and give the sauce a stir. Sprinkle with parsley, then serve.

Notes

Pancetta is a traditional addition to bolognese sauce. I typically have bacon on hand most of the time, so I started making this dish with bacon and never looked back, because the bacon adds a great smoky, savory flavor. For a more authentic sauce, feel free to use pancetta.
I make this dish with 90% lean ground beef. I find it has great flavor but isn't overly greasy. If you use a beef with a higher fat content, you'll want to drain off any excess grease before you cook it.

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