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Pasta bolognese

The best bolognese sauce

Prep Time 30 mins
Cook Time 8 hrs
Total Time 8 hrs 30 mins
Course Main Course, Main Dish
Cuisine Italian
Servings 6


  • 2 onions
  • 4 garlic cloves
  • 3 carrots
  • 500 g minced beef
  • 1 can mushrooms 100-200 g
  • 2 tbsp tomato purée
  • 2 cans crushed tomatoes 400 g each
  • 3 tbsp veal fond
  • 200 ml cream
  • 1 tbsp worcestershire sauce
  • 10 sun-dried tomatoes
  • 2 tbsp balsamic vinegar
  • 140 g bacon
  • oregano
  • basil
  • rosemary
  • salt
  • black pepper


  • Peel and chop the onion and garlic. Grate the carrot. Chop the sun-dried tomatoes and dice the bacon.
  • Brown the meat in a frying pan and place aside (this adds more flavour than just adding it uncooked to the slow cooker)
  • Sauté the onion, garlic, carrots and mushrooms (this also adds flavour)
  • Put all ingredients in the slow cooker and cook on low heat for a couple of hours (6-10 hours)
  • Half an hour before you want to eat it, check the sauce to see if excess liquid needs to be reduced. In that case just remove the lid. Just before serving you can also add some additional cream and vinegar to get the right balance between silkiness and acidity.
  • Serve with some freshly grated parmesan over spaghetti, tagliatelle, pappardelle or some other pasta that you like.