.svg)
Sign Up for new Healthy Recipes
Introduction
Bolognese sauce, or ragù alla bolognese, has been a staple of Italian cuisine since the 18th century, originating in the city of Bologna. This healthy crockpot version pays homage to its roots while adapting to modern, health-conscious lifestyles. By using a slow cooker, we're not only making the preparation more convenient but also allowing the flavors to meld and intensify over time, much like the traditional method of simmering for hours on the stovetop. This recipe is a testament to how classic dishes can evolve to fit contemporary needs without sacrificing taste or cultural integrity.
Ingredients
• 1 pound (450g) lean ground beef (90% lean)
• 1/2 pound (225g) lean ground pork
• 1 large onion, finely diced
• 2 medium carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 cup (240ml) dry red wine (such as Chianti)
• 2 cans (28 ounces each) crushed San Marzano tomatoes
• 2 tablespoons tomato paste
• 1 cup (240ml) low-sodium beef broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh parsley, finely chopped
• 1/4 cup (60ml) heavy cream (optional)
• Salt and freshly ground black pepper to taste
• 1/2 cup (50g) grated Parmigiano-Reggiano cheese, for serving
Step 1:
Heat olive oil in a large skillet over medium-high heat. Add ground beef and pork, cooking until browned and crumbly, about 8-10 minutes. Drain excess fat if necessary.
Step 2:
In the same skillet, add onion, carrots, celery, and garlic. Cook until vegetables are softened, about 5-7 minutes.
Step 3:
Add red wine to the skillet, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.
Step 4:
Transfer the meat and vegetable mixture to the slow cooker. Add crushed tomatoes, tomato paste, beef broth, bay leaves, oregano, basil, thyme, and red pepper flakes. Stir to combine.
Step 5:
Cover and cook on low for 8 hours or on high for 4-6 hours, until the sauce is thick and flavors have melded.
Step 6:
In the last 30 minutes of cooking, stir in heavy cream (if using) and fresh parsley. Season with salt and pepper to taste.
Step 7:
Remove bay leaves before serving. Serve hot over pasta or your preferred base, topped with grated Parmigiano-Reggiano cheese.
Q: Can I make this Bolognese sauce without a slow cooker?
A: Yes, you can simmer it on the stovetop over low heat for 3-4 hours, stirring occasionally and adding more broth if needed.
Q: Is it necessary to use both beef and pork?
A: While the combination provides optimal flavor, you can use all beef or substitute ground turkey for a leaner option.
Q: Can I freeze this sauce?
A: Yes, this Bolognese sauce freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers.
• For a leaner option, substitute ground turkey for the ground pork.
• San Marzano tomatoes are recommended for their sweet flavor and low acidity, but any high-quality canned crushed tomatoes can be used.
• If you prefer a dairy-free version, omit the heavy cream and use nutritional yeast instead of Parmigiano-Reggiano.
• For a gluten-free version, ensure your beef broth is certified gluten-free.
• The sauce can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Serve the Bolognese sauce over cooked pasta, zucchini noodles, or polenta. Top with freshly grated Parmigiano-Reggiano cheese and additional chopped parsley if desired.
Store cooled leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
Prep vegetables and measure ingredients the night before to save time on cooking day. The longer the sauce simmers, the more flavorful it becomes, so start early in the day for dinner.
- For best flavor, use a combination of ground beef and pork as specified in the recipe.
- Don't rush the initial browning of the meat - this step adds crucial depth of flavor to the sauce.
- Allow the sauce to rest for 10-15 minutes after cooking to let flavors settle before serving.
For a vegetarian version, replace the meat with a mixture of finely chopped mushrooms and lentils. For a spicier sauce, increase the amount of red pepper flakes or add some diced fresh chili peppers.
Pair with a medium-bodied Italian red wine like Chianti or Sangiovese. Serve alongside a crisp green salad and crusty whole grain bread.
This hearty sauce is perfect for fall and winter, but can be enjoyed year-round.
Contains dairy (if using heavy cream and Parmigiano-Reggiano). May contain gluten depending on the beef broth used. Always check individual ingredients for allergen information.
