Slow Cooker Bolognese

A few minutes of stovetop cooking before turning on the slow cooker is the secret to a heavenly Bolognese with richer, deeper flavors.

Serves: 6Prep: 10 minutesCook: 2 hours 20 minutesTotal: 2 hours 30 minutesDifficulty: Easy

Serves: 6


  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 1/2 pounds Kroger® Mild Italian Sausage Links
  • 1 can (28 oz.) crushed tomatoes
  • 1/2 cup red wine
  • 1/2 cup milk
  • 1 sprig oregano
  • bay leaves
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon sugar
  • 1 pound Private Selection™ Cavatappi, cooked, for serving
  • Shaved Parmesan, for garnish
  • Minced parsley, for garnish


  • In a skillet over medium-low heat, cook onion, carrots, celery and garlic in oil until vegetables are softened, about 7 minutes. Remove from pan and set aside.
  • In same pan, add sausage by squeezing meat out of the links. Cook, gradually breaking up sausage, until done. Using a slotted spoon, remove meat from pan, leaving fat behind.
  • In a 4-quart slow cooker, combine sausage, vegetables, crushed tomatoes, red wine, milk, oregano, bay leaves, salt, pepper and sugar. Cook on HIGH 2 hours.
  • To serve, toss together Bolognese and pasta. Garnish with shaved Parmesan and minced parsley.