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A rich, slow-cooked bolognese that simmers for eight hours, allowing flavors to meld into the perfect topping for spaghetti. Bright tomatoes and savory Italian sausage combine for a deeply satisfying sauce that’s effortless to prepare. This recipe yields a large batch that freezes beautifully, so you can enjoy it again without extra work.
I imagine an Italian nonna stirring a pot of red sauce for hours, but since I don’t have that luxury, my slow cooker takes over. It delivers the same comforting depth of flavor with almost no hands-on time.
This is a great weekday recipe because there’s no browning or sautéing required. Simply add the ingredients to the slow cooker, cover, and let it cook on low for six to eight hours. When you’re ready to eat, boil your favorite gluten-free pasta and finish with fresh basil. Quick, simple, and full of flavor.
All ingredients are easy to find—I picked mine up at Wal‑Mart. For extra depth, use Hunt’s Basil, Garlic and Oregano diced or crushed tomatoes. Fresh herbs are usually located in the produce section.
I’ve trusted Hunt’s canned tomatoes for years. Many generic labels include long allergen disclaimers; Hunt’s ingredient lists feel straightforward and reliable. While I cook from scratch often, quality canned tomatoes save time without sacrificing flavor.
To keep this version dairy-free, I use full-fat coconut cream. Don’t worry if you dislike coconut—its flavor is not detectable here. The cream simply adds richness and balances the acidity of the tomatoes.
The recipe makes plenty, which is a plus: like many Italian dishes, it improves after a day or two. Enjoy leftovers, serve guests, or freeze in portions for busy nights. Frozen bolognese is a lifesaver when you need a quick, comforting meal.
Kitchen tip: tomato paste often comes in small cans and recipes use only a spoonful. To avoid waste, spoon one tablespoon portions into an ice cube tray, freeze, then transfer the cubes to a freezer-safe bag. You’ll have perfectly portioned tomato paste ready for future recipes.
Someday I’ll be a grandma—maybe not Italian by heritage, but I hope to pass this recipe down. There’s little as comforting as a big bowl of pasta with a deeply savory sauce.
Slow Cooker Bolognese
8
10 minutes
8 hours
8 hours 10 minutes
A deep, flavorful bolognese that slow cooks for eight hours so the flavors blend into a rich, satisfying sauce. Bright tomatoes and spicy Italian sausage make this an easy, irresistible meal.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large carrot, finely diced
- 1 yellow onion, finely diced
- Kosher salt and cracked black pepper
- 3 tablespoons Hunt’s Basil, Garlic and Oregano tomato paste
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground nutmeg
- 1/2 cup dry red wine
- 2/3 cup full fat coconut cream
- Two 28-ounce cans Hunt’s Basil, Garlic and Oregano crushed tomatoes
- 1 pound Italian sausage
- Gluten-free pasta, for serving
- Fresh basil for garnish
Instructions
- Place all ingredients in the slow cooker except the pasta and fresh basil. Use a potato masher to break up the sausage and mix everything together. Cover and cook on low for 6–8 hours.
- When ready to serve, cook gluten-free pasta according to package directions. Spoon generous amounts of sauce over pasta and garnish with fresh basil.
Notes
Leftovers freeze beautifully for quick future meals.
Adapted from Kelsey Nixon.