Crock Pot Pasta Bolognese Sauce Recipe

This Crock Pot Pasta Bolognese Sauce Recipe is slowly simmered for a deep and rich flavor, filled with ground beef, sausage and mushrooms.

This Crock Pot Pasta Bolognese Recipe is slowly simmered for a deep and rich flavor, filled with ground beef, sausage and mushrooms.pinterestThis super easy Bolognese Sauce is one of my all time favorites because you get maximum flavor with very little effort. In order to pack all that flavor into this sauce, we use some key ingredients.

CrockPot Bolognese Sauce Recipe:

  • Start by browning ground beef and Italian Sausage in a skillet with some on ion and garlic.
  • Add in some diced mushrooms and continue cooking until the meat mixture is cooked through.
  • Transfer the meat mixture to your slow cooker and add the remaining ingredients.

Spaghetti Bolognese Recipe in the Slow Cooker

What Is The Difference Between Bolognese Sauce and Spaghetti Sauce?

Technically speaking, Bolognese Sauce is simmered with a white wine and finished with either a heavy cream or half and half to give it an extra rich flavor. Spaghetti Sauce has very similar ingredients, but typically calls for a red wine (or no wine) and no cream is added at the end.

Ragu, Traditional Spaghetti Bolognese Sauce

Bolognese Sauce Recipe Variations:

It’s super easy to customize this recipe to your taste, and to make it a little healthier too!

  • Try swapping out the Italian Sausage with more ground beef, or using turkey sausage instead!
  • Swap out the heavy cream for evaporated milk to save on calories.
  • If you’re not a fan of mushrooms you can easily leave them out.
  • Bulk the recipe up by adding in diced celery and carrots with the onion.

Authentic Bolognese Sauce is an Easy Spaghetti Recipe!

What Type of Pasta Goes with Bolognese Sauce?

This thick and hearty Bolognese Sauce pairs perfectly with a wider noodle so it can get coated in the pasta sauce.

  • In this recipe I used pappardelle noodles, which is a wide egg noodle.
  • You can also use a fettuccine noodle or linguine.
  • Spaghetti noodles can work in a pinch, but they won’t hold as much of the pasta sauce.

Ground Beef Spaghetti Sauce in the crockpot

You’re going to love the rich and hearty flavor of this super simple Italian sauce!

HELPFUL PRODUCTS TO MAKE THIS RECIPE:

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Crock Pot Pasta Bolognese Sauce

Authentic Bolognese Sauce is an Easy Spaghetti Recipe!

This Crock Pot Pasta Bolognese Sauce Recipe is slowly simmered for a deep and rich flavor, filled with ground beef, sausage and mushrooms.

  • Author: Shawn
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 8-10 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Italian
Scale

Ingredients

  • 1 pound lean ground beef
  • 2 hot sausage links, removed from casings
  • 1 cup diced onion
  • 8 oz package button mushrooms, diced
  • 2 cloves garlic, minced
  • 28 oz can petite diced tomatoes
  • 15 oz can tomato sauce
  • 2 tbsp tomato paste
  • 1 tbsp Italian Seasoning
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 34 bay leaves
  • 1/3 cup heavy cream or evaporated milk

Instructions

  1. In a large skillet combine ground beef, sausage, onion, and garlic.
  2. Brown for 2 minutes and add mushrooms. Continue stirring and browning for an additional 5 minutes.
  3. Drain any fat from the skillet and transfer meat mixture to crock pot.
  4. Add the diced tomato, tomato sauce, tomato paste, Italian seasoning, salt, pepper and garlic powder. Stir to combine. Taste the sauce and add more salt if desired.
  5. Add the bay leaves and stir.
  6. Set to low for 6-8 hours.
  7. Before serving remove bay leaves and stir in the heavy cream OR evaporated milk. Enjoy!

Notes

*Freeze any leftover sauce for another night. Simply remove from freezer in the morning and place in the fridge to thaw. Heat it up on the stove top/microwave/ or back in the crock pot.

Keywords: Bolognese, Pasta Sauce, Spaghetti Sauce, CrockPot, Slow Cooker

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This Crock Pot Pasta Bolognese Sauce Recipe is slowly simmered for a deep and rich flavor, filled with ground beef, sausage and mushrooms.

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
20 Responses
  1. Lynne

    I have made this recipe twice now, and it is really, really wonderful. The only change I made was that I used a pound of ground mild Italian sausage with the hamburger. The first time I made it, I used evaporated milk and the second time I used 1/2 and 1/2. This makes a huge amount; my husband and I got 4 meals out of it. Next time I think I’ll freeze 1/2 of the sauce. Oh – and I made it all on the stovetop.

    Thank you for sharing such a terrific recipe!

  2. Cindy Quinn

    FYI …
    There is a huge difference in a “Crock-Pot”and a ‘Slow Cooker.’ Your pic showed a slow cooker. Crock-Pot cooks all the way around and a slow cooker only cooks from he bottom.
    Your recipe is almost exactly like mine but I’ve never put cream o milk in mine…also I use Italian seasoning for a really great flavor.

    1. Crock Pot is a brand of Slow Cooker. I’m sure there are some slow cookers that probably only cook from the bottom, but in general, slow cookers do cook all the way around the pot.

  3. Terry Z

    I love the idea of using non-fat evaporated milk in place of the cream. Do you use that substitution in other dishes? Looking forward to making this sauce. Bolognese is one of my favorites! Thank you.

    1. I don’t have any other recipes on the site that use evaporated milk as a substitution, but I have used it in a white sauce with pasta before. 🙂

  4. Laurie

    This recipe is good, but a little strange. We thought the spicy sausage was great, but I’m not sure what the point of the evaporated milk is. To reduce acidity? Mine turned out a little watery, and would have been bland if not for the sausage. I may make it again but will use more tomato sauce and fewer diced tomatoes, and will add Italian seasoning.

  5. Wendy

    If I wanted to use the heavy cream instead of the evaporated milk, would I still use the same amount? Can’t wait to make this! My mouth is watering…

  6. Now why didn’t I think of this!? This is genius and I will be making this once a week…probably. So I have more than 10 days til school starts. Help.

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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