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Slow-Cooker Vegetarian Bolognese

  • 15 m
  • 4 h 30 m
Hilary Meyer
“Beans stand in place of ground beef in this hearty vegetarian sauce that's ready when you are—thanks to the crock pot. The prep is quick and easy to do in the morning before heading off to work. When you get home, just cook up some whole-wheat pasta to serve it over and dinner is ready. If you have leftovers, freeze them for an easy meal another day.”


    • 1 (28 ounce) can diced tomatoes, preferably San Marzano
    • ½ cup dry white wine
    • ½ cup low-sodium vegetable broth or water
    • 1 cup chopped onion
    • ½ cup chopped celery
    • ½ cup chopped carrot
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons minced garlic
    • 1 teaspoon Italian seasoning
    • ½ teaspoon salt
    • ¼ teaspoon ground pepper
    • 2 (15 ounce) cans no-salt-added cannellini beans or small white beans, rinsed
    • ¼ cup heavy cream
    • 1 pound whole-wheat spaghetti
    • ½ cup grated Parmesan cheese
    • ¼ cup chopped fresh basil


  • 1 Combine tomatoes, wine, broth (or water), onion, celery, carrot, oil, garlic, Italian seasoning, salt and pepper in a 5- to 6-quart slow cooker. Cook on High for 4 hours or Low for 8 hours. Stir in beans and cream at the end of the cooking time. Keep warm.
  • 2 Meanwhile, bring a large pot of water to a boil. Cook spaghetti according to package directions; drain. Divide the spaghetti among 8 bowls. Top with the sauce, Parmesan and basil.
  • To make ahead: Refrigerate sauce (Step 1) for up 4 days or freeze for up to 3 months. Thaw, if necessary, and reheat before serving.
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