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+ servings

Slow Cooker Mushroom Bolognese

Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Easy slow cooker mushroom bolognese recipe, homemade with simple ingredients. Loaded with button mushrooms, vegetables like tomatoes, carrots, celery and Italian herbs. Best served with spaghetti.
Yield: 6 People

Ingredients

  • 2 tbsp Butter , Unsalted
  • 2 tbsp Olive oil
  • 2 cups Onion, Finely chopped
  • 4 cloves Garlic, Finely minced
  • 1.5 cups Carrots, Peeled, Diced
  • 2 stalks Celery, Diced
  • 2 containers White button mushrooms, 8 oz. each, Cleaned, Roughly chopped
  • 1/2 cup Red wine,  Or use low sodium vegetable broth
  • 2 cans Crushed tomatoes, 28 oz. can each
  • 1 can Tomato paste, 6 oz. can
  • 1/2- 1 cup Milk, Whole, Adjust according to your preference, Can be replaced with vegan milk
  • 1.5 tbsp Italian seasoning
  • Salt, To taste
  • Pepper, To taste
  • 1 tbsp Granulated sugar
  • 1 cube Vegetable bouillon, Crushed, Optional
  • 1/4 tsp Red chili flakes, Optional
  • 1 Bay leaf
  • 1 tbsp Parsley, Roughly chopped, For garnish

Instructions 

  • Heat 1 tbsp butter and 1 tbsp oil in a large nonstick pan over medium-high heat.
  • And add onion, garlic, carrots, celery and saute until onion is translucent and garlic is fragrant.
  • Transfer this to slow cooker.
  • In the same pan, add mushrooms and saute them until liquid is evaporated and they are golden brown.
  • Transfer these mushrooms to the crockpot too.
  • In the same nonstick pan, add red wine. Bring to simmer and scrape all the brown bits off the bottom of the pan.Then, pour this mixture into the slow cooker too.
  • Add crushed tomatoes, tomato paste, milk, Italian seasoning, salt, pepper, sugar, crushed bouillon cube (optional), red chili flakes, bay leaf.
  • Mix until combined.
  • Cover and cook on Low heat for 4-4.5 hours or on High heat for 2-2.5 hours.
  • Discard bay leaf.
  • Garnish with parsley.
  • Serve over pasta and enjoy.

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop. 

Nutrition

Calories: 210kcal, Carbohydrates: 31g, Protein: 7g, Fat: 7g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 544mg, Potassium: 1042mg, Fiber: 7g, Sugar: 19g, Vitamin A: 6464IU, Vitamin C: 27mg, Calcium: 183mg, Iron: 4mg
Course: Main Course
Cuisine: American, Italian
Calories: 210
Author: Abeer Rizvi