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Spaghetti Bolognese done in the slow cooker

Author Jacqueline


  • 1.25 lb ground beef
  • 1.25 lb ground pork
  • 4 cloves garlic minced
  • 1 1/2 cups chopped onion
  • 1 tablespoon kosher salt
  • 1 teaspoon pepper
  • 1 tablespoon Italian seasoning
  • 1 tablespoon fennel seed
  • 2 tablespoons Better than Bouillon I used beef
  • 1/2 cup white wine
  • 1 28 oz can whole tomatoes
  • 1 cup crushed tomatoes
  • 1/2 cup heavy cream


  •  In the insert of a crockpot, add the ground beef and pork, garlic, onion, salt, pepper, Italian seasoning, fennel seed, Better Than Bouillon, white wine and tomatoes. Roughly break up the tomatoes using a wooden spoon. Stir together well. 
  • Cover and cook on HIGH for 4 hours, or LOW for 6-8 hours. 
  • Stir in crushed tomatoes and cream. Re-cover and cook for an additional 1 hour on HIGH and 2 hours on LOW. 
  • Sauce should be thick at completion of cooking time. If it is too thin/soupy, uncover and cook on HIGH until thick (or reduce on stovetop. If sauce seems too thick/dry, add additional liquid-crushed tomatoes or beef stock.