Ragù Bolognese is probably the meat recipe I cook most often. Even though I am brought up on a simple and tasty version of it I wanted to make it as good as possible with a reasonable effort. In my quest for the best bolognese sauce I came across this recipe for slow-cooked bolognese sauce on theKitchn and later on I also noticed Kenji from SeriousEats made his version of the best slow-cooked bolognese sauce. However, I had to create my own version that worked better with the ingredients I usually have at home. The recipe below is written for a slow cooker but works really good to simmer in a big pot instead if you don’t have a crockpot.
The good thing with bolognese sauce beside the great taste is that
- it freezes well
- it is a basic component in lasagna
- it works amazing to serve with any kind of pasta
- 2 onions
- 4 garlic cloves
- 3 carrots
- 500 g minced beef
- 1 can (100-200 g) mushrooms
- 2 tbsp tomato purée
- 2 cans (400 g each) crushed tomatoes
- 3 tbsp veal fond
- 200 ml cream
- 1 tbsp worcestershire sauce
- 10 sun-dried tomatoes
- 2 tbsp balsamic vinegar
- 140 g bacon
- black pepper
- Peel and chop the onion and garlic. Grate the carrot. Chop the sun-dried tomatoes and dice the bacon.
- Brown the meat in a frying pan and place aside (this adds more flavour than just adding it uncooked to the slow cooker)
- Sauté the onion, garlic, carrots and mushrooms (this also adds flavour)
- Put all ingredients in the slow cooker and cook on low heat for a couple of hours (6-10 hours)
- Half an hour before you want to eat it, check the sauce to see if excess liquid needs to be reduced. In that case just remove the lid. Just before serving you can also add some additional cream and vinegar to get the right balance between silkiness and acidity.
- Serve with some freshly grated parmesan over spaghetti, tagliatelle, pappardelle or some other pasta that you like.
This recipe is published to be part of a serie of slow cooker recipes. For more slow cooker recipes head over to SidetrackedSarah