Slow cooker bolognese | Nordmad
Slowcook

Slow cooker bolognese | Nordmad

A deep, rounded bolognese that looks after itself in the slow cooker. The sauce has time to come together, and the pasta is cooked separately just before serving so it keeps its bite.

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500 min total
6 servings
Easy

Ingredients

servings

  • Vegetable base

    • 2 stk onions
    • 2 stk carrots
    • 2 stk celery stalks
    • 2 fed garlic

  • Meat and tomato

    • 800 g ground beef
    • 2 spsk olive oil
    • 2 spsk tomato paste
    • 2 dåse chopped tomatoes
    • 5 dl passata (or tomato sauce)
    • 2 dl beef stock

  • Seasoning

    • 1 tsk dried oregano
    • 1 tsk dried thyme
    • 2 blade bay leaves
    • 1 tsk salt
    • 1 knsp black pepper

  • Optional and serving

    • 2 dl red wine (optional)
    • 1 dl milk (optional)
    • 400 g pasta (e.g. spaghetti or tagliatelle)
    • 60 g parmesan (grated)

Instructions

  1. 1

    Chop the vegetables

    1. Finely chop the onions, carrots and celery.
    2. Chop or crush the garlic.
    10 min
    KnifeCutting Board
  2. 2

    Brown the meat

    1. Heat the olive oil in a pan.
    2. Brown the beef so it takes on a little color and releases some of its liquid.
    8 min
    Medium heat
    Pan
  3. 3

    Give the tomato paste a minute

    1. Add the vegetables to the pan and let them soften for 2–3 minutes.
    2. Stir in the tomato paste and cook for about a minute.
    4 min
    Medium heat
    Pan
  4. 4

    Move to the slow cooker

    1. Transfer meat and vegetables to the slow cooker.
    2. Add chopped tomatoes, passata and stock.
    3. Add oregano, thyme, bay leaves, salt and pepper.
    4. Add red wine if you are using it.
    5 min
  5. 5

    Cook — 8 hours on LOW

    1. Set the slow cooker to LOW and let the sauce simmer for 8 hours.
    0 min
    Low heat
  6. 6

    Cook — 4 hours on HIGH

    1. If you want it sooner, set the slow cooker to HIGH for 4 hours.
    0 min
    High heat
  7. 7

    Round out the flavor

    1. Remove the bay leaves.
    2. Stir in milk if you want a softer, rounder sauce.
    3. Taste and adjust salt and pepper.
    3 min
  8. 8

    Cook the pasta and bring it together

    1. Cook the pasta in salted water until it has bite.
    2. Save a little of the pasta water.
    3. Toss pasta and sauce together, loosening with pasta water if needed.
    12 min
    Medium heat
    Pot
  9. 9

    Optional: cheese and browning

    1. For a tidy top, put pasta and sauce in an ovenproof dish and sprinkle with parmesan.
    2. Brown at 200°C for 8–10 minutes. This is only for appearance.
    10 min
    200°C
    Oven

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Details

Nutrition

Calories

650kcal

Protein

34g

Fat

22g

Carbs

72g

Serving Size

450g

Serving

Suggestions

  • • Serve with parmesan and a simple salad on the side.
  • • Make the sauce the day before — it often tastes even better.

Drink Pairings

  • • Vin: A medium-bodied red with soft tannins.

Side Pairings

  • • Green salad

Dessert Pairings

  • • Baked apples

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store the sauce covered in the refrigerator for up to 3 days. Cook pasta fresh when serving. Freeze sauce in portions and thaw overnight in the fridge; reheat gently, loosening with a little water or stock.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C

Tips

Preparation

  • • Chop the vegetables finely — it helps the sauce come together.

Cooking

  • • Cook the pasta separately and toss it in the sauce just before serving so it does not go soft.
  • • Save a little pasta water. It helps the sauce cling.
  • • Keep the lid on during cooking when you can.

Serving

  • • Taste for salt at the end — tomato and long cooking often need it.

Variations

Flavor

  • Add a small splash of balsamic at the end for extra depth.
  • Stir a little grated parmesan into the sauce just before serving.

Health

  • Use a mix of ground veal and beef for a milder sauce.

Method

  • Skip the red wine and use a little extra stock instead.

Toppings

  • Parmesan and freshly ground pepper at the table.
  • A spoonful of ricotta on top when serving.

Author

C

Camilla

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Author

C

Camilla

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