Pasta Bolognese
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By Michelle Luelo
Pasta Bolognese
6 steps
Prep:15minCook:8h
A crock pot meal to end the work week. A fine dice on the vegetables and long simmering is the key to a heartwarming bolognese. If you would like a vegetarian version replace the beef with finely chopped mushrooms and replace the beef stock with vegetable stock.
You can use any hearty shaped pasta for this dish but Pappardelle is especially wonderful and available in almost every grocery store now.
If we’re going to the trouble I like to make a double batch so ½ can be saved to the freezer for a super fast meal in the weeks ahead. (you’ll get that with this recipe)
Updated at: Thu, 17 Aug 2023 05:16:10 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
47
High
Nutrition per serving
Calories946.2 kcal (47%)
Total Fat34.1 g (49%)
Carbs93 g (36%)
Sugars14.5 g (16%)
Protein63.9 g (128%)
Sodium1145.9 mg (57%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cook the ground beef, seasoning it with salt and breaking it apart into fine pieces as you go. Drain the fat from the pan and transfer the beef to your crockpot
Step 2
Make sure the vegetables are diced very fine. Use a food processor to speed up the process if you like.
Step 3
Add vegetables, tomatoes, tomato paste, stock, vinegar, bay leaves and 1 tsp of salt to the crockpot. Stir, cover and set on low for 4 hours minimum. The longer, the better of course.
Step 4
Take the lid off for the last 30-60 minutes to reduce and thicken the sauce up. Turn the heat up a little if the sauce is very thin.
Step 5
Cook the pappardelle according to package directions. Drain and mix with 4 cups of bolognese sauce. Tossing to coat evenly. Divide among bowls and top with freshly grated parmesan.
Step 6
Package and label remaining bolognese. Cool and freeze for up to 3 months.
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