This Slow Cooker Bolognese Sauce would make my Nana Lamancuso proud. It’s silky and luscious with super tender meat and so much flavor. Crockpot bolognese is where it’s at!
Melt butter in a large skillet or dutch oven over medium heat. Add onion, carrot, celery and salt and cook until softened and lightly browned, 8 to 10 minutes. Stir in tomato paste, garlic, oregano, pepper and nutmeg and cook until fragrant, 2-3 minutes. Stir in wine, scraping up any browned bits; set aside.
Meanwhile, in slow cooker, combine panko, cream, beef and pork with a pinch of salt and pepper. Use your hands to knead the mixture together. Then add the vegetable-herb mixture and tomatoes. Stir to combine. Add bay leaf.
Cover and cook until meat is tender, 9 to 10 hours on LOW or 6 to 7 hours on HIGH.
Break up any large pieces of meat with spoon. Stir in parmesan and season with salt and pepper to taste. Serve.
Notes
Oven-cooking instructions: Prepare sauce in a covered dutch oven and bake in a 300-degree oven for 2-3 hours, adding water if needed.Storage: Leftovers will keep in the refrigerator for 5 days. Or freeze for up to 3 months.