Slow Cooker Ragù Bolognese

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 4 customer reviews
Slow Cooker Ragù Bolognese
Slow Cooker Ragù Bolognese


  • 2 tablespoons olive oil
  • 6 ounces pancetta, cut into ⅛-inch cubes
  • 8 ounces ground beef
  • 8 ounces ground pork
  • 8 ounces ground veal
  • 1 onion, minced
  • 1 carrot, minced
  • 1 celery stalk, minced
  • ¼ cup tomato paste
  • 2 garlic cloves, crushed
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup milk
  • 1 cup low-sodium chicken broth
  • ½ cup red wine
  • kosher salt to taste
  • 1 pound fettuccine pasta


For best results, we recommend using:


  1. Heat olive oil in a skillet over medium-high heat. Sauté pancetta in hot oil until golden-brown, about 5 minutes; transfer to the crock of a slow cooker.
  2. Break beef, pork, and veal into small chunks and add to slow cooker; add onion, carrot, celery, tomato paste, garlic, and red pepper flakes. Pour milk, chicken broth, and red wine into the crock.
  3. Cook on Low for 7 to 8 hours.
  4. Bring a large pot of salted water to a boil. Cook fettuccine at a boil until al dente, 8 to 12 minutes; drain and transfer to a large bowl.
  5. Season bolognese with kosher salt; ladle over fettuccine to serve.
Mealthy tip:

Cabernet Sauvignon or a Malbec red wine add a nice richness to the sauce, but any variety of red wine is fine.


4.5out of 5 Stars

(4 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

This was a really good ragu bolognese. I love the use of the pappardelle. It's becoming increasingly easy to find at the store and it's such a thick and sturdy noodle which makes it perfect for this hearty meat sauce.

Image of Sam Dalton

Sam Dalton says:

I loved the flavor of this ragu bolognese, although the consistency did not hold up for me as much as I would have liked. Maybe next time I will use less broth. Still, I thought this recipe was really good and I'd make it again without a doubt.

Image of Jessica Scott

Jessica Scott says:

Perfect ragu sauce, very flavorful. The red wine gives it an extra kick of flavor. Very good, authentic recipe!

Image of Paola Invernizzi

Paola Invernizzi says:

Please stop using red pepper flakes in pasta recipes.