Slow Cooker Bolognese Sauce Over Pappardelle: A Rich and Hearty Pasta Dish

This Slow Cooker Bolognese Sauce is a rich, slow-simmered meat sauce packed with deep flavors. Served over pappardelle pasta, it’s a perfect comforting meal for any occasion.

Ingredients:

For the Bolognese Sauce:

• 2 tablespoons olive oil
• 1 pound ground beef (or a mix of beef and pork)
• 1 small onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/4 cup tomato paste
• 1/2 cup dry red wine (optional, or substitute with beef broth)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup whole milk
• 1/2 cup grated Parmesan cheese (plus extra for serving)

For Serving:

• 12 oz pappardelle pasta
• Fresh parsley or basil, for garnish

Instructions:

1. Sauté the Aromatics (Optional but Recommended):

   • Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery, and cook for 5 minutes until softened.
   • Add garlic and sauté for 30 seconds until fragrant.

2. Brown the Meat:

   • Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.

3. Transfer to the Slow Cooker:

   • Pour the cooked meat and vegetables into the slow cooker. Add crushed tomatoes, tomato paste, red wine, oregano, basil, salt, pepper, and red pepper flakes (if using). Stir to combine.

4. Slow Cook the Sauce:

   • Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the flavors develop.

5. Finish with Milk and Parmesan:

   • Stir in whole milk and grated Parmesan cheese during the last 30 minutes of cooking. Adjust seasoning if needed.

6. Cook the Pappardelle Pasta:

   • Bring a large pot of salted water to a boil and cook pappardelle pasta according to package instructions. Drain and toss with a little olive oil.

7. Assemble and Serve:

   • Serve the Bolognese sauce over the pappardelle pasta and garnish with fresh parsley, basil, and extra Parmesan.

Tips:

• For extra richness, add a splash of heavy cream before serving.
• Leftovers taste even better the next day and can be stored in the fridge for up to 4 days or frozen for later use.
• If you don’t have pappardelle, use fettuccine or tagliatelle as alternatives.