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Bolognese Recipe

Updated on January 31, 2010
Fettuccine with Bolognese Sauce
Fettuccine with Bolognese Sauce

After falling in love with our Crock Pot and using it for countless bowls of beef chili, we decided it was time to branch out.  I'm a big fan of pasts with meat sauces, so when Katie proposed fettuccine with bolognese sauce prepared in the crock pot, I couldn't say no.  We hope you enjoy it as much as we did!  The only change I'd suggest is to try to use non-lean pork if possible.  Ours was extremely lead, and therefore tasted a bit dry.  Or, if your local marked doesn't have veal, we'd suggest making up the difference with more ground beef rather than more pork.  Enjoy!


  • 2 Tbsp olive oil
  • 1 yellow onion, chopped
  • 1 rib celery, thinly sliced
  • 1 garlic clove, minced
  • 1/2 lb ground beef
  • 1/2 lb ground veal
  • 1/2 lb ground pork
  • 1/2 cup dry white wine
  • 2 cups beef broth
  • 2 Tbsp tomato paste
  • 1 Tbsp chopped fresh flat leaf parsley
  • salt & pepper
  • 1 lb fresh pappardelle or fettuccine
  • parmesan cheese


  1. Heat olive oil over medium-high heat.  Added the onion & celery and cook until soft. (about 5 minutes)
  2. Add garlic and cook for another minute.
  3. Add all of the meat and cook until no longer pink.  (about 5 minutes)
  4. Add the wine and cook until it has almost entirely evaporated (2-3 min)
  5. Add beef broth, tomato paste and parsley, and season with salt & pepper.
  6. Transfer it all to the slow cooker and cook on low for 8-10 hours.  
  7. Serve on your pasta of choice, and add Parmesan cheese to taste. 
  8. Enjoy!


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