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Slow Cooker Bolognese Sauce with Penne and Parmesan

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 479
Ingredients Method Notes

Ingredients
  

Meat and Aromatics
  • 1 pound ground beef preferably 80/20 for flavor
  • 1 large onion finely diced
  • 3 cloves garlic minced
Sauce Base
  • 2 tablespoons olive oil
  • 1 cup crushed tomatoes no added sugar, I use San Marzano if I can find them
  • 1 can tomato sauce 15-ounce can
  • 1 quarter cup dry red wine like a light Chianti or Pinot Noir
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 quarter teaspoon red pepper flakes optional, for a gentle warmth
  • 1 teaspoon salt
  • 1 quarter teaspoon black pepper
Pasta and Finish
  • 1 pound penne pasta rigate preferred so it holds sauce
  • 1 cup grated Parmesan cheese freshly grated, not the pre-shredded stuff

Method
 

Build the Sauce
  1. Add the ground beef, olive oil, diced onion, and minced garlic into the slow cooker.
  2. Pour in the crushed tomatoes, tomato sauce, red wine, tomato paste, oregano, basil, red pepper flakes, salt, and pepper.
  3. Stir everything together well to combine the ingredients evenly.
  4. Cover and cook on low for 6 hours until the meat is tender and the sauce has thickened slightly.
Cook the Pasta
  1. While the sauce is cooking, bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.
  2. Reserve about half a cup of the pasta water before draining the penne.
Combine and Serve
  1. Stir the drained penne into the warm sauce in the slow cooker, adding a splash of reserved pasta water if needed to loosen it to your liking.
  2. Gently fold in the grated Parmesan cheese until melted and well incorporated.
  3. Before serving, insert a food thermometer into the sauce to verify it has reached a safe internal temperature of 165 degrees Fahrenheit.
  4. Ladle into deep bowls and top with extra Parmesan and a crack of black pepper.

Notes

I always let the sauce rest for 15 minutes after turning off the cooker; it thickens beautifully and the flavors settle. If you like it richer, stir in a tablespoon of butter right before serving — it makes the sauce coat the pasta like a warm blanket.