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Front Porch Fresh | Crockpot Bolognese Sauce

Mimi's Easy Crockpot Bolognese

A rich, slow-cooked meat sauce made with real ingredients. Set it in the morning, toss it with pasta at dinner.
Serving Size 6

Ingredients

  • 1 ½ pounds ground beef 80/20
  • ½ pounds mild Italian sausage casings removed
  • 1 yellow onion finely diced
  • 2 carrots finely diced
  • 2 celery stalks finely diced
  • 5 garlic cloves minced
  • 2 cans 28 oz each crushed San Marzano tomatoes
  • 3 tablespoons tomato paste
  • ½ cups whole milk
  • ½ cups dry red wine or beef broth
  • 1 teaspoons dried oregano
  • 1 teaspoons dried basil
  • 2 bay leaves
  • 1 teaspoons salt and black pepper
  • 1 tablespoons maple syrup
  • ⅓ cups fresh parsley chopped (for serving)
  • ½ cups Parmesan freshly grated (for serving)

Instructions

  • Brown the meat: In a large skillet over medium-high heat, brown 1 ½ pounds ground beef (80/20) and ½ pounds mild Italian sausage, casings removed together, breaking it up as it cooks. Drain excess fat. This step adds depth — don't skip it!
  • Build the base: Add browned meat to the crockpot. Add 1 yellow onion, finely diced, 2 carrots, finely diced, 2 celery stalks, finely diced, 5 garlic cloves, minced, 2 cans (28 oz each) crushed San Marzano tomatoes, 3 tablespoons tomato paste, ½ cups whole milk, ½ cups dry red wine (or beef broth), 1 teaspoons dried oregano, 1 teaspoons dried basil, 2 bay leaves, 1 teaspoons salt and black pepper, and 1 tablespoons maple syrup. Stir everything together.
  • Slow cook: Cook on LOW for 7–8 hours or HIGH for 4–5 hours. The longer it cooks, the richer the flavor.
  • Finish and serve: Remove bay leaves and stir well. Taste and adjust salt. Serve over your favorite pasta topped with ⅓ cups fresh parsley, chopped (for serving) and ½ cups Parmesan, freshly grated (for serving).

Notes

Make it ahead: Sauce keeps in the fridge for 5 days and freezes beautifully for up to 3 months — perfect for batch cooking. 
Pasta pairings: Pappardelle, rigatoni, or spaghetti all work great. 
Milk tip: The splash of whole milk is a classic Bolognese trick that mellows the acidity and makes the sauce silky. 
Maple syrup tip: Just a tablespoon adds warmth and balances the acidity of the tomatoes beautifully — it won't make the sauce taste sweet, just rounder and richer.