Go Back
–+ servings
Print Recipe
No ratings yet

Crockpot Bolognese

Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Course
Cuisine: Italian
Keyword: bolognese, spaghetti sauce
Servings: 8

Equipment

  • 1 slow cooker or all in one cooker
  • 1 pan if you don't have an all-in-one cooker

Ingredients

  • 1 tbsp extra virgin olive oil
  • 8 oz Organic tomato sauce
  • 28 oz Fire roasted crushed tomatoes
  • 1 Onion
  • 1 tsp Pink himalayan salt
  • 3 clove Garlic (finely diced)
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 lb Organic lean ground beef
  • 1 tsp Italian seasoning
  • 4 oz Organic baby bell mushrooms
  • 1 tbsp Raw sugar
  • 2 Carrot (Chopped)
  • 2 Zucchini (medium finely diced)
  • 1 Bay leaves

Instructions

  • In a pan (or multi-purpose crockpot) preheat to 300f. 
  • Add in the 1 tbsp extra virgin olive oil, 1 Onion3 clove Garlic minced, 1 lb Organic lean ground beef, 4 oz Organic baby bell mushrooms chopped, 2 Carrot chopped, 2 Zucchini chopped and let sauté until the meat is browned. 
  • Add in the28 oz Fire roasted crushed tomatoes,8 oz Organic tomato sauce,1 tsp Pink himalayan salt, 1 tsp Garlic powder,1 tsp Onion powder,1 tsp Italian seasoning, 1 tbsp Raw sugar and 1 Bay leavesf. Stir and cover. 
  • Turn to low slow cook setting and let cook for 4 1/2 hours, up to 8 if you want to toss and go in the morning. 
  • Remove the bay leaf and use an immersion blender to combine. 
  • Let simmer another 30 minutes. 
  • Toss together with you favorite pasta and top with parmesan if you prefer. 

Notes

FREEZE
  • Bring to room temperature and place in a freezer safe container. Freeze for up to 2 months. If you are a small household, this is a great time to divide up into portions.
THAW
  • To thaw, place in the refrigerator the night before. Reheat in a pan and serve.
Allergens
  • Naturally nut and dairy free (if you don't add parmesan) and can be made gluten free if you opt for a gluten free pasta