slow cooker bolognese

Slow Cooker Turkey Mushroom Bolognese- a lightened up version that is packed with flavor and depth. Simple easy healthy recipe!

Slow Cooker Turkey Mushroom Bolognese

¼ turkey

onion -diced

garlic- rough chopped

mushrooms-

carrots- diced

Celery stalks – diced

salt,

cracked pepper

oregano

chili flakes

nutmeg (optional)

fennel seeds

tomato paste

¼ Cup Red Wine

sauce

1Bay leaf

Parmesan Rind (optional)

In a very large dutch oven or saute function of a slow cooker, saute the ground turkey and onion in the olive oil, for 3 minutes until lightly browned.  If there is a lot of liquid, drain. Add the garlic, carrots, celery and mushrooms. Continue sauteeing and stirring cooking the veggies until tender, about 5  minutes.

 Make a well in the pan and add tomato paste, frying it for 1-2 minutes, which will give the sauce depth. Mix it all together then add the wine, scraping up all the brown bits.

Let simmer on medium heat until wine is reduced, about 5 minutes. Add the can of tomatoes and their juice, breaking them up with the metal spatula. Stir in the soy sauce. Toss in the parmesan rind (optional) to add even more depth and a bay leaf.

Place this in a slow cooker on its lowest setting for 6 hours (or medium heat for 3 hours). Adjust seasonings, add more salt to taste, discard parmesan rind and bay leaf.

Alternately you can continue to simmer in the dutch oven on the stove, covered, for 1-2 hours, on lowest heat, adding chicken stock if necessary ( if it gets too dry). Taste, adjust salt to your liking.

Serve over cooked pasta, quinoa or roasted spaghetti squash with grated parmesan, sprinkled with fresh basil or Italian parsley.

Been looking for this for ever!! My grandma made this...only with sausage and hamburger. She had a stroke and cant find it or remember it. For ever I just thought is was Reeeaaally good spaghetti... but it wasnt! It was this! I remember the nutmeg and cream and carrots etc.I'm making it now and it is a constant craving for my family and me! Love your explanations in the directions and how you cook with love!! Thank you soooooh much!!! It is beyond delicious!!

This recipe is a complete winner.   I've made it several times and it always turns out amazing.  It freezes beautifully too and comes out tasting as good as when it went in.  It takes some prep on the front end, but all that flavor development pays off when you taste it.

Delicious!!  Cooked it on the stove top and ate it a couple of days later.

Made this for family and received raves! It was fantastic! I know the soy sauce sounds strange but it gave the sauce such a great flavor. Thank you for a great recipe! I will be coming back to your site for more!

Hello. I have commented before on how priceless this recipe is to me. I have made it MANY times. I am noticing this time that the cream or half and half is no longer on the ingredient list. I know you had it the same time as the soy sauce,..but I can't remember how much? Thank you!?

Wow, this is such a wonderful &amp; yummy recipe! Thank you so much for posting it :)
I used this recipe as a base &amp; used what I had available... which was pretty much everything except a few items.
I substituted zucchini for celery &amp; also added canned beans and a handful of gluten free quinoa penne so it was all in the same pot &amp; not separate.  Sooo good!!

The recipe looks beautiful but I have a problem with yeast so no wine. Is there a way to adapt it?

Sylvia, I make something from your website about three times a week and am never disappointed. This recipe is another great addition to my Feasting at Home file. I didn't have any celery, so I subbed a small fennel bulb. Sometimes when I cook with turkey, it's a little bland...Not this recipe! It has so much flavor!! We ate it with spaghetti squash for a super healthy dinner. Even the broth that separated out from the bulk of the sauce was delicious!

This was delicious.
I used fresh tomatoes because I had lots, and I used fresh oregano as it's going crazy in my garden at the moment.

A really gutsy and rich bog sauce.
I added a few finely chopped chicken livers as well: trying to win over some entrenched red meat eaters.
I learnt the frying of the tomato paste some years ago. It works well and I suggest that bay leaves are also improved by frying at the beginning of a recipe. I actually pick fresh leaves for this technique. 😎

Epic fail with the instant pot choice. With the small amount of liquid vs other ingredients, you will generate a BURN message on your Instant Pot. You do NOT use the high setting. 

If you want to use your instant pot, you must use the meat/stew setting for 35 minutes or manual LOW pressure for 35 minutes followed by  natural release for 5 minutes.

If I don’t have Parmesan rind, can I just add grated parm? If so, how much?

I had some turkey and mushrooms so I googled it, and found this recipe! I was impressed at the intentional ingredients to create that umami flavor. I’m sure it would have come out fantastic, but unfortunately it turned out to be incredibly salty. I felt like 2.5 tsp of salt was kind of a lot with the soy sauce but I followed the seasoning measurements to a T for once. Ultimately it turned out so salty that I had to add a bunch of half n half, more tomato, a teaspoon of sugar, and then made a slurry with cornstarch to thicken it back up. Even with all that, still a bit too salty for my taste. I can’t imagine what went wrong unless my taste buds went awry since no one else seems to have had the same experience. The only thing I did differently was add a quarter pound of ground lamb because I only had a pound of Turkey. I also used a prechopped mirapeaux so it may have had a few less veggies. Otherwise, I know this is a great recipe and it really did taste good once I was able to tone down the salt. I’ll have to go back to the drawing board - but just in case I’m not crazy, I recommend adding salt as needed since the meat is cooked by the time it’s ready to season. Will update when I try again.

Homemade Bolognese sauce is just a timer away.

Slow-Cooker Bolognese

olive oil

onion,

carrots,

celery stalks, chopped

garlic,

beef

tomatoes

thyme

bay leaf

kosher salt

c. whole milk

dry red wine

black pepper

In a large skillet over medium heat, heat oil. Add onion, carrot, celery, and garlic and cook until tender, 6 minutes. Add tomato paste and stir until combined, then add ground beef and cook until no longer pink, 6 to 8 minutes. Transfer mixture with a slotted spoon to slow cooker.

Add crushed tomatoes, oregano, thyme, bay leaf, salt, milk, and red wine. Season with pepper and stir until combined.&nbsp;

Cover and cook on low for&nbsp;6 hours. Discard bay leaf.

Very good!  I used heavy cream instead of milk

This was ... not good.  I really wanted a nice bolognese but didn't want to take the time cooking on the stove top.  I should have realized that there are no short cuts to doing this right.  Way too soupy and, as others have noted, very bland.  My recommendation: take the time and do it right on the stove top. Use the slow cooker for a basic sauce, but not a bolognese.

Meh, added some parmesan rinds as well into the slow cooker to add a little bit of saltiness/flavor, but it didn't help. Bland overall.

I’ve made this at least 5 times and it’s foolproof and so delicious! Also very easy. I sauté the prepared bolognese with some heavy cream and Parmesan cheese to make it creamier and it’s amazing!!

What a shame - 1 tablespoon thyme?! That’s all I could taste!

https://streaming.hearstdigitalstudios.com/c1512cdd-8be0-4ee3-860f-a6fb93d58afa/video_rover_16x9_1080p_hd_1541617272_33635.mp4

Slow-Cooker Bolognese tastes like you spent all day cooking it.

Slow-Cooker Bolognese Is The Coziest Recipe Ever

Muir Glen® tomato paste provides a simple addition to this Bolognese that’s made using sausage and ground beef. Serve this slow cooked Italian sauce over pasta for dinner.

lb bulk Italian pork sausage

least beef

large onions, chopped (2 cups)

carrots, finely chopped (1 cup)

(14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained

(6 oz) Muir Glen™ organic tomato paste

balsamic vinegar

brown sugar

salt

pepper

red pepper flakes

oz spaghetti

Parmesan cheese (3 oz)

basil leaves

Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, beef, onions, carrots and garlic over medium-high heat 8 to 10 minutes, stirring occasionally, until sausage and beef are thoroughly cooked; drain.

In slow cooker, stir together meat mixture, tomatoes, tomato paste, vinegar, brown sugar, salt, pepper and pepper flakes.

About 15 minutes before serving, cook and drain spaghetti as directed on package. Serve meat mixture over spaghetti. Sprinkle individual servings with cheese and basil.

This Slow Cooker Bolognese recipe is so easy - no browning needed. Just leave it to cook all day and come home to a thick, rich beef ragu. Perfect to top spaghetti or use in lasagne.

Slow Cooker Bolognese {No Browning Recipe!}

500 g Beef mince

Sticks Celery (Chopped finely)

Carrots (Peeled and chopped finely)

Onion (Peeled and chopped finely)

Cloves of garlic (Peeled and crushed)

g Tomato pureé

ml Red wine

Beef stock cubes

tsp Dried oregano

Bay leaves

Salt and black pepper

Worcestershire sauce

g basil (Finely chopped)

Put all of the slow cook ingredients into the slow cooker and cook for 6 hours on HIGH or 8 hours on LOW.

Add the Worcestershire sauce and fresh basil.

If you want to serve with spaghetti, boil the spaghetti for 2-3 minutes less than the usual cooking time. Drain and add to the bolognese sauce, with a splash or two of reserved cooking water. Stir well and allow the pasta to absorb the sauce a little and soften.

Optional:

Can I add frozen vegetables to the mince?

Delicious!! Loved the tip of using the soffritto mix, saved so much time. I did add in some mushrooms too.

This was absolutely delicious, enjoyed by the whole family! I used meatballs instead but would be equally good with mince

Do you add any fluid with the beef stock cubes. ( for spag Bol )

My children adore this bolognaise and repeatedly ask for it

We are renovating the kitchen, is there any way to cook the penne in the slow cooker aswell?

I've tried various bolognese recipies, not really liking any, but this is delicious. It was lovely and tasty. So easy to make. I didn't brown the mince first and it was lovely and soft. Top marks will def make again.

Made this today and it was a hit. Hubby asked for macaroni instead of spaghetti. And it worked well. He's now asking for a repeat but on penne! It is a revelation, really, no browning and gently slow cooked. I used soffrito and the texture of the sauce was great. It was really unctuous.

Some good flavours but too winy/watery. I followed the recipe, was worried about not breaking up the mince or stock cubes beforehand, but they all cooked through fine after 6 hours on high. Carrots and celery perfectly cooked even though I cut them to be a bit chunky. If I make it again, I'll make it with less/no wine, the flavour of the wine is overpowering and makes it tart / acidic / liquidy rather than rich and thick like my other bolognese recipe. I was expecting more because 226 voters average it as 5/5 but it is no more than 4 stars.

Love this, great quick alternative &amp; nice flavour

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Top 4 slow cooker bolognese recipes from across the web

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Slow Cooker Turkey Mushroom Bologne...

Slow-Cooker Bolognese

Slow-Cooker Bolognese

Slow Cooker Bolognese {No Browning ...

The most viewed slow cooker bolognese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine