Crockpot Bolognese Sauce (Slow Cooker Recipe with Beef and Pork)

It's a gorgeous day! The windows are open, '80s country is playing on the radio, and I am taking my time as I compile ingredients into a rich, luxurious sauce. The smells wafting through the RV right now are incredible.

What is Bolognese sauce?

Bolognese (pronounced bow-luh-nayz) is a slow-simmered meat sauce that originated in Bologna, Italy. It's made with a mixture of ground meats, aromatics, wine, broth, and a touch of milk for richness. Unlike tomato-heavy marinara, Bolognese is thick, creamy, and deeply savory.

Classic versions are simmered for hours on the stove. This version builds all those beautiful flavors in a fraction of the time-then lets your slow cooker take over.

Why You'll Love This Crockpot Bolognese

• Perfect for Sunday cooking: Start it in the morning and enjoy a hands-off afternoon while it simmers away.

• Layered, deep flavor: Browning the meat and vegetables before slow cooking gives this sauce a rich, restaurant-quality taste.

• Freezer-friendly: Make a big batch and freeze portions for easy weeknight dinners later.

• Versatile: Serve it over any pasta, stuff it into lasagna, or spoon it over creamy polenta.

I decided I would start this sauce on the stove so I could build all of the amazing flavors, and then let the slow cooker take it the rest of the way home. The results were amazing!

This is NOT a quick dump it in the slow cooker and walk away kind of meal. This recipe has a lot of steps and does take some time to make, but let me tell you... It is SO worth the time and effort involved.

Browning the meat and veggies before transferring them to the crockpot is essential! Don't skip this step.

Once I have transferred everything to the crock pot, I plan to use the time to make homemade fettuccine to serve it with. I just love days like today!

Obviously, you don't have to take the extra step of making your own pasta (although you should try it sometime. It's a lot of fun), there are plenty of delicious options to purchase at the store.

Have fun with it. Try different shapes. One that is very traditional is Pappardelle, but you could serve it over fettuccine, spaghetti, or even use it to make lasagne bolognese, which I plan to do with the leftover sauce from dinner tonight.

The point is, while the crockpot does its thing, and the meat becomes melt-in-your-mouth tender, you can use the time to do whatever floats YOUR boat, knowing that you will have a fantastic meal to serve your family at the end of the day.

If you want some more delicious Italian-inspired recipes, try my Easy Italian Sausage Bow Tie Pasta recipe or this Meat Lovers Lasagna that's loaded with veggies and two kinds of meat!

Let's gather up the ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.

• Ground beef and ground pork (not sausage) - Traditional mix for flavor and fat balance.

• Pancetta - Italian bacon. Much like the American version, except that instead of being smoked, it is cured with salt and spices and then dried. You can find it precut and packaged at most supermarkets.

• Onions, carrots, celery- Italians refer to this mixture as soffrito

• Garlic

• Red wine- Use a dry red wine that isn't too expensive, but still good enough that you would drink it. Cabernet Sauvignon, Burgundy, or Merlot would all be good choices.

• Olive Oil- Extra virgin is always best.

• Tomato paste- Helps to thicken the sauce and gives it a rich flavor.

• Beef broth and Beef Bouillon- Layers of umami.

• Whole peeled tomatoes- They add body to the sauce. I like to crush these by hand.

• Oregano, salt, and pepper- Basic seasoning.

• Whole milk- You could also use heavy cream if you wanted to make it a bit richer.

• Freshly grated Parmesan cheese- For serving

A lot of slow cookers have a sauté setting, which is very handy for browning before slow cooking. However, the surface area is not large enough to brown the meat (unless you do it in batches). If you try to throw it all in there, your meat will steam, and that's not what we are looking for here.

I just brown everything in a large skillet and then transfer it to the slow cooker.

First, brown the veggies in some olive oil until they are tender. Transfer them into the crockpot and then brown the meat. I don't have a skillet large enough to do both at the same time, and again, you really want to get some good color on the meat.

Once you have transferred all of the meat and veggies, add the rest of the ingredients to the slow cooker. Give it a stir, set it to low, and wait for the magic to happen.

This crockpot Bolognese recipe is what slow cookers were made for!

Jasmine

To be honest, I am not a huge fan of food that is cooked in a crockpot. In my opinion, you should only make things in the slow cooker if it either enhances the flavor or texture of the recipe. Pot roast or recipes like this Slow Cooker Pork Loin are excellent examples.

Bolognese sauce definitely fits this bill as well. When crockpots are set on low, they maintain an even temperature that is lower than most stoves. Especially RV stoves! Because of this, I think it enhances the flavor AND the texture, making it a win-win.

Step-by-Step Instructions

Place the onions in a food processor and pulse until very finely chopped. Transfer to another bowl and then repeat this process with the carrots, celery, and garlic cloves.

Once all of your veggies have been chopped, heat the oil in a large skillet over medium-high heat. Add the veggies, sprinkle with ½ teaspoon of salt, and saute, stirring frequently, until soft, 8 to 10 minutes. Transfer the cooked vegetables to the crockpot.

In the same skillet, brown the ground beef, pork, and pancetta. Don't rush this part-color equals flavor. Season with salt and pepper as it cooks.

Add the red wine and bullion cubes to the skillet and let the alcohol cook off for about two minutes, being sure to scrape any browned bits from the bottom of the skillet with the wooden spoon. The bullion will dissolve in the cooking liquid.

Transfer the meat mixture into the crockpot along with the veggies. Using your fingers to crush the tomatoes, add them to the crockpot along with the broth, tomato paste, milk, and oregano. Give everything a good stir to combine all of the ingredients well.

Put the lid on the crockpot and cook on low heat for 6-8 hours. Stirring occasionally.

Serve and enjoy.
Toss with pasta, spoon it into lasagna, or pile it onto crusty bread. Don't forget a sprinkle of Parmesan and a glass of wine.

Serving Suggestions

Homemade Pasta - If you've got the time, try making fresh fettuccine or pappardelle. It's easier than you think-and a fun Sunday project!

Simple Caesar Salad - A crisp, classic side that balances the richness of the sauce.

Ravioli Lasagna - Use this Bolognese as a hearty filling between layers of cheese ravioli.

This Crockpot Bolognese is one of those recipes I come back to again and again-not because it's quick (it's not), but because the payoff is always worth it. The house smells incredible, the sauce is rich and comforting, and there's always enough leftover to turn into something else later in the week. Whether you serve it over homemade pasta, stuff it into lasagna, or freeze it for later, this one's a keeper.

DID YOU MAKE THIS RECIPE?

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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

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