Rating: 3 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 0

Spoon this savory Italian meat sauce over any pasta of your choice. We love the long, ribbon-style pappardelle.

Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
6 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 4 minutes. Add beef, pork, and veal to vegetable mixture. Cook 5 minutes or until browned; stir to crumble. Drain meat mixture; place in a 6-quart electric slow cooker. Stir in tomatoes and remaining ingredients. Cover and cook on LOW for 8 hours. Remove and discard bay leaf.

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  • Freezer Tip: The beauty of bolognese? It freezes well. Make it ahead to have on hand for busy weeknights.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

241 calories; fat 7.7g; saturated fat 3g; mono fat 1.7g; poly fat 0.4g; protein 24.6g; carbohydrates 14.4g; fiber 3g; cholesterol 79mg; iron 2.4mg; sodium 365mg; calcium 62mg.
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