Roasted Garlic Crock Pot Bolognese Sauce

This crock pot bolognese sauce was perfect over spaghetti and made for a nice change from the regular spaghetti and meatballs we had. After letting all the flavors marry low and slow all day it was like a horse race was going on when I finally told everyone supper was ready.

  • 1/4 pound of pancetta, browned and drained
  • 1 pound of lean ground beef, browned and drained
  • 1/2 poound of ground pork, browned and drained
  • 1 large yellow onion, minced
  • 8 ounce package of fresh sliced mushrooms
  • 2 carrots, peeled and shredded
  • 1 stalk of celery, chopped
  • 28 ounce can of San Marzano plum tomatoes
  • 8 ounce can of tomato sauce
  • 1/3 cup of dry white wine
  • 2/3 cup of chicken stock
  • sea salt (start with 1/2 teaspoon and taste before serving to see if you need to add any)
  • fresh ground black pepper, to taste
  • 1 teaspoon of dried Italian seasoning
  • 2 bulbs of roasted garlic (Go here to see how it’s done in the crock pot)
  • 1/4 cup fresh chopped basil
  • 1/4 cup of fresh chopped flat leaf Italian parsley


  1. Put ground meats, onion, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, chicken stock, salt, pepper and dried herbs into a large crock pot.
  2. Cover and cook on low for 8 – 10 hours or on high for 4 – 5 hours.
  3. While the sauce is simmering all day in large crock pot, roast your garlic in a small crock pot.
  4. The last hour of cook time, add the roasted garlic, pancetta and fresh herbs. Stir to incorporate.
  5. Serve over a pound of cooked pasta of your choice.

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