Slow-Cooker Mushroom Bolognese

Slow-Cooker Mushroom Bolognese

Brian CampbellCamfam Cookery
To make this vegetarian version of the classic Bolognese, I use cremini mushrooms for texture and porcini mushrooms for flavor. You need to brown the mushrooms and the veggies to reduce the amount of liquid and to get a beefy flavor before adding them to the slow cooker.
No ratings yet
Add to Shopping List
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine American, Italian
Servings 6
Calories 139 kcal


  • 1 Slow Cooker
  • 12" Saute Pan


  • 2 lbs cremini mushrooms trimmed and quartered
  • 1 onion chopped
  • 1 carrot peeled and chopped
  • 1 can whole peeled tomatoes 1 – 28-ounce an
  • 2 tsp extra-virgin olive oil
  • ½ oz dried porcini mushrooms rinsed and minced
  • 2 tbsp tomato paste
  • 3 garlic cloves minced
  • 1 tbsp minced fresh oregano or 1 teaspoon dried
  • ½ cup dry red wine
  • Salt and pepper
  • 1 tsp sugar
  • 1 bay leaf
  • ¼ cup heavy cream
  • 1 tbsp lemon juice
  • chopped fresh parsley


  • Working in batches, pulse cremini mushrooms in a food processor until pieces are no larger than ½ inch, 5 to 7 pulses; transfer to a large bowl. Pulse onion and carrot in now-empty processor until finely chopped, 5 to 7 pulses; transfer to bowl with mushrooms.
  • Pulse tomatoes and their juice in again-empty processor until almost smooth, 6 to 8 pulses; set aside in a separate bowl.
  • Heat oil in 12-inch skillet over medium heat until shimmering. Add processed vegetables and porcini mushrooms, cover, and cook until softened, about 5 minutes. Uncover and continue to cook until vegetables are dry and browned, 12 to 14 minutes. Stir in tomato paste, garlic, and oregano and cook until fragrant, about 1 minute. Stir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 3 minutes; transfer to slow cooker.
  • Stir tomatoes, 1 teaspoon salt, sugar, ½ teaspoon pepper, and bay leaf into slow cooker. Cover and cook until sauce is deeply flavored, 7 to 8 hours on low or 4 to 5 hours on high.
  • Discard bay leaf. Stir in cream and lemon juice. Season with salt and pepper to taste. Before serving, stir in 2 tablespoons parsley for every 3 cups sauce.


Calories: 139kcalCarbohydrates: 15gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 212mgPotassium: 904mgFiber: 3gSugar: 6gVitamin A: 2105IUVitamin C: 9mgVitamin D: 0.4µgVitamin E: 1mgCalcium: 75mgIron: 2mgZinc: 2mg
Keyword Slow Cooker
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating