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Crockpot Bologonese Sauce

  • Author: Amanda aka The Kitcheneer


  • 2 tbs of olive oil
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 1 white onion, diced
  • 2 cloves of garlic, minced
  • 1 cup of portobello mushrooms, chopped fine
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 3 basil leaves
  • 1 tbs fresh oregano
  • 1 32 oz can of crushed tomatoes
  • 1 lb of ground beef


  1. In a large heavy bottomed skillet or dutch oven heat oil on medium heat
  2. Add onion, carrots, and celery and sauté until translucent (6 minutes)
  3. Add garlic and mushrooms
  4. Sautee for another minute or two
  5. Pour sautéed veggies to crockpot
  6. Add ground beef to the same skillet or dutch oven
  7. With a wooden spoon stir the beef every few minutes until crumbled and browned (about 5-7 minutes)
  8. Add beef, crushed tomatoes, seasonings, and herbs to the crockpot and stir all ingredients until combined
  9. Set crockpot for low and let cook for 6-8 hours
  10. Enjoy over pasta or zucchini “pasta”


  • Serving Size: 3/4 cup
  • Calories: 218
  • Sodium: 158mg
  • Fat: 12g
  • Carbohydrates: 10g
  • Fiber: 2.7g
  • Protein: 11g