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:
- 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.
- 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.
- Cook on Low for 7 to 8 hours.
- 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.
- Season bolognese with kosher salt; ladle over fettuccine to serve.
Cabernet Sauvignon or a Malbec red wine add a nice richness to the sauce, but any variety of red wine is fine.
What others are saying
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.
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.
Jessica Scott says:
Perfect ragu sauce, very flavorful. The red wine gives it an extra kick of flavor. Very good, authentic recipe!
Paola Invernizzi says:
Please stop using red pepper flakes in pasta recipes.