Slow Cooker Classic Bolognese with Fall Vegetables

Directions

Step 1: Sauté Aromatics and Meat

In a skillet over medium heat, warm the olive oil. Add the onion, garlic, carrots, celery, and butternut squash. Cook for 5–6 minutes until the vegetables are slightly softened. Add the ground beef and cook until browned, breaking it up with a spoon.

Step 2: Transfer to Slow Cooker

Transfer the sautéed vegetables and meat to your slow cooker. Stir in crushed tomatoes, tomato paste, red wine (if using), oregano, basil, salt, black pepper, and broth. Mix thoroughly to combine.

Step 3: Slow Cook

Cover and cook on low for 6–8 hours or on high for 3–4 hours. The long, slow cooking process allows the flavors to meld and the vegetables to become tender, creating a rich, hearty sauce.

Step 4: Adjust Seasonings

Taste the sauce about 30 minutes before serving. Adjust salt, pepper, or herbs as needed. For a smoother texture, you can use an immersion blender to lightly purée some of the vegetables.

Step 5: Serve

Serve the Bolognese hot over your choice of pasta, polenta, or roasted spaghetti squash. Garnish with fresh parsley or basil and sprinkle with grated Parmesan if desired.

Recipe Details

Prep Time: 15 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Total Time: 6–8 hours (slow)
Servings: 6
Difficulty Level: Easy

Variations & Substitutions

Meat Options:

Use ground turkey or chicken for a lighter version, or add Italian sausage for extra flavor.

Vegetable Variations:

Swap butternut squash for pumpkin or sweet potatoes, and add mushrooms or zucchini for extra depth.

Wine-Free Version:

Replace red wine with an equal amount of broth for a non-alcoholic version.

Keto-Friendly:

Serve over zucchini noodles, cauliflower rice, or shirataki noodles instead of pasta.

Serving Suggestions