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

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

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

Nutrition Facts

Per Serving: 518 calories; 30g fat; 28.4g carbohydrates; 30g protein; 91mg cholesterol; 206mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 518 Calories from Fat 269
% Daily Value*
Total Fat 30g 46%
Saturated Fat 10g 51%
Trans Fat 0.3g
Polyunsaturated Fat 2.7g
Monounsaturated Fat 14.3g
Cholesterol 91mg 30%
Sodium 206mg 9%
Total Carbohydrate 28.4g 9%
Dietary Fiber 2g 7%
Sugars 4.3g
Protein 30g
Vitamin A 24% Vitamin C 6%
Calcium 6% Iron 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

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.