Name: Creamy Slow Cooked Bolognese
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Ingredients: 1.6 lb (750 g) ground beef; 0.5 lb (250 g) ground pork (or just use all beef); 0.2 lb (100 g) chopped bacon (optional); 1 tbsp olive oil or coconut oil; 1 medium onion, finely chopped; 1 ½ celery stalks, finely chopped; 1 medium carrot, grated; 1 tbsp garlic, minced; 2 tbsp tomato paste; 3 medium tomatoes, diced in a processor; ½ jar tomato basil pasta sauce; 1 cup milk (whole or 2%); 1 cup red wine (or beef stock); 2 tsp kosher salt; 1 tsp dried oregano; 1 tsp dried Italian spice; ½ tsp black pepper; 1/8 tsp allspice; ¼ tsp dry chili flakes; 2 bay leaves; Spaghetti, cooked al dente; Shredded Parmesan cheese; Fresh parsley

Description

This Creamy Slow Cooked Bolognese is thick, creamy, and full of rich flavors from beef, pork, and wine. It’s perfect for a comforting weeknight dinner

Ingredients

Units Scale

1.6 lb (750 g) ground beef
0.5 lb (250 g) ground pork (or just use all beef)
0.2 lb (100 g) chopped bacon (optional)
1 tbsp olive oil or coconut oil
1 medium onion, finely chopped
1 1/2 celery stalks, finely chopped
1 medium carrot, grated
1 tbsp garlic, minced
2 tbsp tomato paste
3 medium tomatoes, diced in a processor
1/2 jar tomato basil pasta sauce
1 cup milk (whole or 2%)
1 cup red wine (or beef stock)
2 tsp kosher salt
1 tsp dried oregano
1 tsp dried Italian spice
1/2 tsp black pepper
1/8 tsp allspice
1/4 tsp dry chili flakes
2 bay leaves
Spaghetti, cooked al dente
Shredded Parmesan cheese
Fresh parsley

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Instructions

Heat 1 tbsp olive oil in a Dutch oven over medium heat.
Toss in 1 medium finely chopped onion, 1 ½ finely chopped celery stalks, and 1 medium grated carrot.
Cook until the onion is translucent and the veggies soften, about 6-8 minutes.
Stir in 1 tbsp minced garlic and 2 tbsp tomato paste.
Cook for 1-2 minutes until the garlic smells fragrant.
Add 750 g ground beef and 250 gr ground pork. Break it up with a wooden spoon and cook until the meat is just browned.
Toss in 100 gr chopped bacon if using.
Sprinkle 2 tsp kosher salt, 1 tsp dried oregano, 1 tsp dried Italian spice, ½ tsp pepper, 1/8 tsp allspice, and ¼ tsp chili flakes. Stir to combine.
Add 3 diced tomatoes and 1 cup red wine (or beef stock).
Cook on medium for 10 minutes to reduce slightly.
Transfer the mixture to a slow cooker.
Stir in ½ jar tomato basil pasta sauce and 1 cup milk.
Add 2 bay leaves and stir until everything has a thick, saucy consistency.
Cover and cook on high for 3-4 hours.
About 20 minutes before it’s done, toss in 1 cup chopped mushrooms if desired. The sauce should be thick, creamy, and rich.
Serve over spaghetti with a generous sprinkle of shredded Parmesan and a little fresh parsley.

Notes

Created, prepared, tried, and tested Melanie