
This slow cooker bolognese is rich, hearty, and deeply savory with beef, smoky bacon, tomatoes, mushrooms, and red wine. It is perfect for feeding a crowd, batch cooking, or stocking the freezer for easy pasta nights.
Heat the olive oil in a large frying pan over medium-high heat. Brown the chopped bacon and minced beef in batches, breaking up the meat as it cooks, then transfer each batch to the slow cooker.
Add the onions, carrots, celery, garlic, mushrooms, chopped tomatoes, tomato puree, dried herbs, bay leaves, red wine, red wine vinegar, sugar, salt, and black pepper to the slow cooker. Stir well, cover, and cook on Low for 6 to 8 hours.
Remove the lid, switch the slow cooker to High, and cook for about 1 hour more, stirring occasionally, until the sauce is thick and glossy. Discard the bay leaves, taste, and adjust the seasoning.
Serve the bolognese over hot cooked spaghetti with grated or shaved Parmesan on top.
Brown the beef in batches so it sears instead of steaming; this gives the sauce a richer flavor. Red wine adds depth, but you can replace it with beef stock if preferred. Leftover bolognese keeps well in the refrigerator for up to 4 days or in the freezer for up to 3 months.