A delicious multi-cooker ground beef recipe for Bolognese Sauce.
The basic bolognese sauce includes beef, pancetta (bacon, for us budget-minded chefs), onions, celery, carrots, tomatoes, broth, wine and milk. This recipe calls for crushed tomatoes because they make the best Italian-tomato based sauces. The bacon brings a delicious, deep flavor to the sauce, as did the shredded carrots sweeten it up just enough.
The sauce is perfect for your favorite type of pasta. And it’s easy to double up and made an extra batch for the freezer.
We hope you enjoy this Bolognese Sauce, made in the multi-cooker.
Multi-Cooker Bolognese Sauce – prepared with Saute and/or Stovetop Mode.
- 2 lb. ground beef, browned
- 8 slices bacon, cooked and crumbled
- 2 – 28 oz. cans crushed tomatoes
- 2 Tbsp Italian seasoning blend
- 2 tsp minced garlic
- 2 tsp minced onion
- 4 carrot sticks, peeled and finely chopped or shredded
- 2 celery stalks, finely chopped
- 1 small white onion, finely chopped
- 12 to 16 oz. pasta, for every 4 servings
- Parmesan cheese, optional
- Fresh veggies or salad, as side dish
- Brown the ground beef.
- Cook and crumble the bacon.
- In the multi-cooker insert, set on Saute and brown the ground beef. Drain, if needed.
- Add the cooked bacon, crushed tomatoes, Italian seasoning, minced garlic, minced onion, the chopped carrots, celery and onion. Stir together in the insert.
- SLOW COOKER: Cook on low for 8 hours. Season with salt and pepper to taste, when the sauce is finished cooking.
- STOVETOP: Cook at 325 F on Stovetop or Saute mode for 15 to 20 minutes, to allow flavors to mingle and marry.
- Just before dinner, prepare the pasta and veggies.
- Serve Multi-Cooker Bolognese over pasta with side of veggies or salad.