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Slow Cooker Bolognese Recipe

Thick and flavorful bolognese sauce that is so easy to make.
Serving6
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Ingredients

  • 1 pound ground Italian sausage
  • 3 Tablespoons minced onion flakes
  • 4 teaspoon minced garlic
  • 28 ounces crushed tomatoes, 1 can
  • 6 ounces tomato paste, 1 can
  • 1 cup water
  • 2 Tablespoons sugar
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried basil
  • 1 teaspoon fennel seed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 16 ounces whole wheat spaghetti noodles, 1 package, cooked
  • 2 Tablespoons Parmesan cheese, optional topping

Equipment

Instructions

  • Brown Italian sausage in a large skillet over medium-high heat, breaking into small pieces; drain and rinse well.
  • Spray slow cooker with nonstick cooking spray.
  • Add cooked sausage and mix in onion flakes, garlic, crushed tomatoes, tomato paste, water, sugar, oregano, basil, fennel seed, salt and pepper until well combined.
  • Cover and cook on low for 8 hours.
  • Serve over cooked pasta.
  • Top with Parmesan cheese, if desired.

Notes

  • Nutrition information does not include optional topping.
How to turn this into a freezer meal:
Cook the ground sausage and diced onion on the stove top and place in a resealable gallon-sized freezer bag or other freezer-safe container. Dump in the remaining ingredients. Let the bag cool down (if still hot from the cooked sausage). Squeeze out as much air as possible and seal bag closed. Place in the freezer for 60-90 days. When ready to use, dump ingredients from bag into slow cooker. Place the lid on top and cook on  LOW heat for 8-9 hours (or until completely heated through - every slow cooker will be a little different). Follow the rest of the instructions as written.

Nutrition

Calories: 614 kcal · Carbohydrates: 78 g · Protein: 26 g · Fat: 25 g · Saturated Fat: 9 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 11 g · Cholesterol: 57 mg · Sodium: 4836 mg · Potassium: 1074 mg · Fiber: 4 g · Sugar: 13 g · Vitamin A: 737 IU · Vitamin C: 21 mg · Calcium: 139 mg · Iron: 7 mg
Cuisine: American
Author: Steph Loaiza
Course: Main Course