Name: Slow-Cooker Pork Sausage Bolognese
Prep time: 20 min
Total time: 515 min
Ingredients: 1 pound lean ground pork; 8 ounces mild Italian pork sausage, casings removed; 1 (26.46 ounce) package strained tomatoes(such as Pomì); 2 cups chopped yellow onion (from 1 onion); 1 cup finely chopped carrots (from 3 carrots); 0.25 cup tomato paste; 0.25 cup dry red wine; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 3 garlic cloves, minced (about 1 tablespoon); 16 ounces uncooked whole-wheat penne pasta; 2 ounces Parmesan cheese, grated (about 1/2 cup); 0.25 cup lightly packed fresh basil leaves, torn; 2 tablespoons chopped fresh oregano

Slow-Cooker Pork Sausage Bolognese

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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.

EatingWell Test Kitchen

Updated on December 11, 2019

Prep Time:

20 mins

Additional Time:

8 hrs 15 mins

Total Time:

8 hrs 35 mins

Servings:

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 pound lean ground pork
8 ounces mild Italian pork sausage, casings removed
1 (26.46 ounce) package strained tomatoes(such as Pomì)
2 cups chopped yellow onion (from 1 onion)
1 cup finely chopped carrots (from 3 carrots)
¼ cup tomato paste
¼ cup dry red wine
1 teaspoon kosher salt
½ teaspoon black pepper
3 garlic cloves, minced (about 1 tablespoon)
16 ounces uncooked whole-wheat penne pasta
2 ounces Parmesan cheese, grated (about 1/2 cup)
¼ cup lightly packed fresh basil leaves, torn
2 tablespoons chopped fresh oregano

Directions

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.
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 (per serving)

490	Calories
18g	Fat
56g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup pasta, scant 1 cup sauce
Calories 490
% Daily Value *
Total Carbohydrate 56g	20%
Dietary Fiber 8g	29%
Total Sugars 9g
Protein 26g	52%
Total Fat 18g	23%
Saturated Fat 6g	30%
Sodium 659mg	29%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.