Yes, whether you have a traditional slow cooker or a new fangled Instant Pot that does both pressure cooking and slow cooking,
I promise you that if you will just drag yours out of the attic or basement or garage or wherever you have it and make this sauce, you will be a believer!
Now with most things that have to do with my slow cooking, this recipe makes way too much to eat in one sitting, unless you are feeding an entire Boy Scout troop.
(Side note: that Eagle Scout on the lower right is the Southern daughter’s best friend, and he is also getting married. Even though I just took his Eagle Scout pictures YESTERDAY).
Anyway, large quantities of the best slow cooker bolognese sauce ever is why they invented those disposable Gladware containers – just scoop the leftovers into those babies, pop them in the freezer, and so long as you have pasta in the house somewhere you will be all set for future dinners when you are faced with a ravenous family and your mind is a blank.
In the meantime, this is a fantastic, rich, meaty sauce that cooks away all day long in the slow cooker and makes your kitchen smell like paradise.
There is just the tiniest bit of prep involved (browning the meat), and then the whole shebang gets dropped in the reliable old slow cooker, and your work is done for the day.
Some pasta, a little fresh grated Parmesan cheese, and you are in dinner heaven. Here’s a little video to show you just how easy this slow cooked delicousness is…
And speaking of pasta, this delectable sauce works with whatever pasta you have around. Sometimes I like it with those gorgeous wide pappardelle noodles in the picture above.
Sometimes I like it with good old spaghetti. Sometimes (shhhh…) I just spoon it out and eat it all by its delicious self.Print
- 2 pounds ground beef
- 1 medium onion, chopped
- 8 cloves garlic, minced
- 3 14 oz cans chopped tomatoes, drained
- 2 15 oz cans tomato sauce
- 2 6 oz cans tomato paste
- 1/3 cup sugar
- 2 tablespoons dried oregano
- 1 tablespoon dried basil
- 2 teaspoons dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon pepper
This recipe works with all kinds of pasta! My favorites are wide pappardelle noodles, and good old fashioned spaghetti!
Updated from a previously published Framed Cooks post…now with video! Wheee!