Slow Cooker Bolognese Sauce Recipe

Ingredients

• 1 pound (480 g) ground beef and pork
• 2 medium carrots, peeled and chopped
• 1 medium yellow onion, peeled and chopped
• 1 stalk celery, chopped
• 6 cloves garlic, peeled and minced
• 28 oz (840 ml) can crushed tomatoes, undrained
• 15 oz (450 ml) can tomato sauce
• 14½ oz (435ml) can diced tomatoes, undrained
• 2 4 oz (120 ml) cans sliced mushrooms, undrained
• 3/4 cup (180 ml) dry white wine
• 1/4 cup (60 ml) water
• 1 tablespoon (15 ml) quick-cooking tapioca, crushed
• 1 teaspoon (5 ml) dried rosemary, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper

Instructions

In a large nonstick skillet, cook ground meat, carrots, onion, celery, and garlic, stirring occasionally, until meat is brown and vegetables are tender. Using a wooden spoon, break up meat as it cooks. Drain off fat.

Remove the meat mixture from the skillet and transfer to 5-quart (5 L) slow cooker. Add the remaining ingredients and stir well.

Cover the pot and cook on low-heat setting for 8-9 hours.

Turn off the cooker and open the lid. Stir the sauce well before serving. Serve over cooked spaghetti. Enjoy!