Here's the meaty, saucy pasta that we all crave. If you have any slow-cooker bolognese leftovers, freeze them and reheat on a cold night when you're in need of a hot, comforting dish. Serve with a simple, crisp salad and crusty bread. For the prettiest appearance, sprinkle with whole fresh basil leaves instead of chopped oregano. Source: Everyday Slow Cooker

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high. Add the ground pork and sausage to the hot skillet; cook the pork and sausage, stirring to crumble, until browned, about 7 minutes. Drain well; transfer the pork mixture to a 5- to 6-quart slow cooker. Stir in the tomatoes, onion, carrots, tomato paste, red wine, salt, pepper, and garlic. Cover and cook on LOW until the sauce is thickened slightly and the vegetables are very tender, about 8 hours.

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  • Prepare the pasta according to the package directions, omitting the salt and fat. Serve the meat sauce over the hot cooked pasta, and sprinkle with the cheese, basil, and oregano.

Tips

Multicooker Directions: In Step 1, transfer the browned pork mixture to the inner pot of a 6-quart multicooker. Stir in the tomatoes, onion, carrots, tomato paste, red wine, salt, pepper, and garlic. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the sauce is thickened slightly and the vegetables are very tender, about 8 hours. Turn off the cooker. Complete Step 2.

Nutrition Facts

490 calories; 18 g total fat; 6 g saturated fat; 659 mg sodium. 56 g carbohydrates; 8 g fiber; 9 g sugar; 26 g protein;