If spending hours in the kitchen while laboring over a hot stove is not your cup of tea then this Slow Cooker Bolognese Sauce (with hidden veggies galore!) is just for you. Set aside a few minutes to dust off your crock pot, do just a wee bitty bit of prep work and then enjoy a delicious and relaxing dinner as a well-deserved reward.
A Cleaner Slow Cooker Bolognese Sauce
Traditional Bolognese sauce is exceptionally meat-heavy. However, I’ve found you can drastically reduce the beef, mix in some meaty-textured and finely chopped shitake mushrooms along with lots of minced carrots and shallots yet still end up with an incredibly rich-tasting sauce. I think that’s because one of the biggest secrets to making sensational and rich-tasting Bolognese is to let it cook long and slow. So really, its the technique and long cooking time that really give this classic sauce its depth of flavor; believe it or not, using more meat doesn’t contribute all that much to the overall flavor profile.
Another “Clean Cuisine” secret to my Slow Cooker Bolognese Sauce is the pine nut “cream”. This may sound like a totally ridiculous and time-wasting unnecessary extra step, but pine nut “cream” takes all of 2 minutes to make and yet contributes substantially to the full-bodied end result.
Note: a lot of Bolognese sauce recipes call for heavy cream or milk but for health reasons I don’t like to cook with either one; nut-based “creams” are a far healthier and “cleaner” option.
A Few Tried and True Tips for Slow Cooker Success
Like all appliances, a crock pot has its own distinct way of doing things, so you need to understand how the appliance works and adapt your recipe accordingly.
I really think the biggest misconception with making healthy crockpot recipes is that you can simply toss all of your ingredients into the crockpot, switch the “ON” button on, and walk away. It’s true your food will in fact get cooked this way, but it doesn’t mean you’ll necessarily end up with the best-tasting food!
While the slow cooker will save you pot-watching time (yes, once you turn it on you can in fact walk away) the best-tasting healthy crock pot recipes will be the ones that are prepared with proper cooking techniques. One of the most important tips to making healthy crock pot recipes that taste incredible is to soften the vegetables by sautéing before you put them in the slow cooker.
Sautéing and softening your vegetables begins the process of caramelization, which breaks down the natural sugars in foods and deepens their flavor. You’ll notice in the recipe for my Slow Cooker Bolognese Sauce below that the directions call for sautéing the vegetables first—don’t skip this part (it only takes an extra 10-minutes at most.) And don’t forget to layer your salt and pepper too!
This recipe takes about 30-minutes of hands-on time to assemble but is so well worth it and makes a lot of servings. Although the ingredients call for 1 1/4 pound of grass fed beef the recipe serves at least 8 people, so each serving only has about 2 1/2 ounces of meat (the meat is really more like a condiment used as a flavor-enhancer.)
By the way, leftovers freeze incredibly well. You can serve this healthy Slow Cooker Bolognese Sauce over whatever pasta you like, but I especially love whole wheat rigatoni. And I always add a simple side salad of arugula with a drizzle of cold-pressed extra virgin olive oil or black truffle oil and a squirt or two of fresh lemon juice. As for the vino, a nice Chianti is always a good pairing with Italian food. If you are looking for a good one, I like Cecchi Chianti Classico (Note: the “Classico” designation tends to ensure a richer, fuller, more flavorful wine.)
You Should Have Plenty of Leftovers!
This recipe makes a LOT of sauce, so you should have plenty of leftovers. Leftovers will keep nicely in the refrigerator for about 4 days if stored in a covered container. You can also freeze for up to 3 weeks.
A Quick Word About the Pasta I used…
Also, I know the past may look like it is the white refined stuff that I always say to avoid, but this is actually a gluten free and whole grain Quinoa/ Corn blend from Ancient Harvest. It is one of our family’s new favorites!
Put the pine nuts and water in a high speed blender (such as a Vitamix); process until smooth and creamy. Set pine nut “cream” aside.
To a food processor, add the carrots; pulse several times to finely chop. Set carrots aside. Add the mushrooms to the food processor and pulse several times until finely chopped. Set mushrooms aside.
Heat the oil in a large heavy skillet over medium-heat. Add the garlic, shallots and carrots; sauté for 5 to 6 minutes, or until vegetables are soft. Add the mushrooms and saute 3 to 4 minutes, or until mushrooms are soft. Season with oregano and salt and pepper to taste. Transfer vegetables to a 5 or 6 quart slow cooker.
Heat the skillet over medium heat, add the ground beef. Season with salt and pepper to taste. Cook until meat is no longer pink, about 3 minutes. Pour the wine into the skillet and cook until liquid evaporates. Stir in the pine nut cream, tomato paste and tomato sauce, season with additional salt and pepper to taste and simmer for 5 minutes.
Transfer the meat mixture to the slow cooker along with the vegetables. Gently stir the meat and vegetables together. Cook on high for 2 hours or on low for 4 to 5 hours. Let Bolognese sit 30 minutes before serving. Serve warm.
I’m confused. In your description, you talk about the recipe using half pound of grass fed beef (“Although the ingredients call for 1/2 pound of grass fed beef the recipe serves at least 6 people, so each serving only has just a little more than one ounce of meat”), but in the actual recipe, it calls for 1-1/4 pounds grass fed ground beef. Help! Also, what are the directions if I choose to make this on the stove top instead of a crock pot. Thanks
Hi Deborah, thank you SO much for catching this mistake. I have tweaked the recipe several times and I just must have forgotten to update the description. The current recipe that calls for 1 1/4 pounds of meat is correct. However, please note it serves 8, not 6. So each person still only gets about 2.5 ounces of meat. However, you can absolutely use less meat if you like!
So sorry again for the confusion, but I really do appreciate you taking the time to comment. Thank you again.
Wondering where the recipe for the bolognese that called for tempeh, zucchini and I think also red pepper? It’s been a while since I’ve made the sauce and all I can find is the above recipe. Help!
Hi Amber, Oh gosh, I am so sorry! We lost a number of different recipes when we transferred the site earlier this year. I didn’t realize until now that the meat-free bolognese must have been one of them. I haven’t made that recipe in ages myself–but it was meat-free, is that right? I am going to try and look on my desktop and see if I can find it there. SO sorry for the inconvenience!!
Oh my gosh Amber, I cannot find it ANYWHERE! I even searched my desktop computer several times with different search terms. I am so sorry =( I will have to try and recreate another version this summer. In the meantime, you could definitely add 1 package of tempeh to this recipe and reduce the meat by about 1/4 pound. I know that would definitely work!
This sounds amazing and i’m looking forward to trying it. Do you happen to know the nutritional value per serving for this sauce? such as calories/cup (oz) etc. Thank you
Thank you so much Jeremy! So happy you like the sound of it =) My son is CRAZY for it! As for the calories/ nutrition, gosh I truly don’t know? We actually do not encourage counting calories, etc for a number of reasons (I know this might be totally against what you may be used to!) but here’s a quick explanation of why: https://cleancuisine.com/calorie-counting-is-not-helpful-all-calories-are-not-equal/ However, if you really do want to get the calories/ nutrition I think you can just plug the ingredients into a site like this: https://www.fitwatch.com/tools/recipe-analyzer hope this helps?
Hi Ivy, I was looking for a healthy lasagna recipe and I was wondering if you had one or if you had one in your 30 meal plan or in your new cook book. Also, what brand and what kind of pasta do you recommend? I haven’t tried any of the sprouted pasta’s yet because I was affraid I wouldn’t like it. And do you think the gluten free pasta are a healthy choice? And what about the Hodgsons Mill 50/50 flour if’s part whole wheat part white do you thinlk that would still be o.k. Thanks, you guys are the real deal. I come across so much stuff on the inter-net on health and other stuff and they all want money for everything. I can tell you guys really want to help people. After all isn’t that what were all here on this planet to do or, should be trying to do to some degree??? God Bless.
Hi Holly! Thank you so much for the kind words and positive feedback, it is greatly appreciated! If you don’t have issues with wheat or gluten I wouldn’t go for the gluten-free pasta’s because most that i have seen are not as nutritious as the whole wheat ones. The 50/50 flour is ok, but not the best either. the gold standard is definitely the sprouted pasta.
Here is the lasanga recipe I keep meaning to put on website…
Garden Lasagna with “Ricotta” Cream
Serves: 6-8
Often made with heaps of beef-based sauce and a mixture of ooey-gooey cheeses, traditional lasagna isn’t exactly “Clean Cuisine.” But let’s be real here; lasagna tastes GOOD! With this recipe, which is 95% vegan, and a few tricks up my sleeve, you’ll get all the taste and satisfaction of lasagna minus the guilt. Roasting thin lasagna noodle-like strips of zucchini is one easy step that goes a long way to bringing out the natural sweetness of any vegetable—and cutting the vegetables into thin strips helps the zucchini take the place of pasta, thus giving you more veggie nutritional oomph. The rich and creamy “ricotta” cream seals the deal. You won’t believe its vegan and when you see what goes into making it you won’t believe it can taste good. But it does. It’s beyond good. And the very best part of this dish is leftovers! P.S. I realize lasagna recipes can be a bit overwhelming when you read them but really, if you break it down into simple steps making lasagna is incredibly easy. I’ve listed the shopping list/ ingredients first and then break down the steps—hope this makes it easy to understand?
Ingredients:
• 3 zucchini
• Cold pressed extra virgin olive oil
• Unrefined sea salt, to taste
• 3 large handfuls organic baby spinach leaves
• 4 ounce organic firm tofu
• 1 teaspoon nutritional yeast
• 1 teaspoon lemon juice
• 1/3 cup raw cashews
• 1 clove garlic
• 3 cups good quality prepared marinara or “Clean Cuisine” homemade marinara on page ____
• 9 whole wheat lasagna noodles
• ½ cup organic shredded mozzarella cheese
Step 1: Prep the Vegetables & Noodles
• 9 whole wheat lasagna noodles
• 3 zucchini, cut lengthwise into very thin strips
• Cold pressed extra virgin olive oil
• Unrefined sea salt, to taste
• 3 large handfuls organic baby spinach leaves
1. Soak the noodles in hot tap water for 10 minutes. Drain and pat dry with towels. Set aside.
2. Preheat oven to 400 degrees. Lightly brush the zucchini strips with olive oil and season with salt and pepper. Place zucchini on a large baking sheet and roast for 15 minutes. Remove zucchini from oven and set aside to cool.
3. Place spinach leaves on a large plate and put in the microwave on high for 2 minutes to wilt. Set aside.
Step 2: Make the “ Ricotta” Cream
• 4 ounces organic firm tofu, pressed well into a towel to remove as much moisture as possible
• 1 teaspoon nutritional yeast
• 1/8 teaspoon unrefined salt
• 1 teaspoon lemon juice
• 1/3 cup raw cashews
• 3 tablespoons water (plus more if you want a thinner cream)
• 1 garlic clove
1. Place all ingredients in a high speed blender; process for 1 full minute, or until smooth and creamy. Set aside.
Step 3: Assemble the Lasagna:
1. Preheat oven to 375 degrees.
2. Spread 1 cup of marinara sauce on the bottom of a 9 x 13-inch baking dish. Arrange 3 noodles over the sauce.
3. Spread 1/2 cup of marinara sauce on top of the noodles. Spread the steamed spinach on top. Spoon ½ of the “Ricotta” cream on top of the spinach.
4. Spread ½ cup marinara sauce on top. Arrange 3 noodles over the sauce. Spread ½ cup marinara on top of the noodles.
5. Layer the zucchini on top of the noodles. Spoon the remaining “Ricotta” cream on top of the noodles. Spread ½ cup marinara sauce on top of the noodles. Sprinkle with shredded mozzarella.
6. Bake, uncovered, for 40 minutes. Remove from oven, gently tilt casserole and drain any excess liquid. Set lasagna aside to cool and “set” for at least 15-minutes before serving. Serve warm.
Deborah says
I’m confused. In your description, you talk about the recipe using half pound of grass fed beef (“Although the ingredients call for 1/2 pound of grass fed beef the recipe serves at least 6 people, so each serving only has just a little more than one ounce of meat”), but in the actual recipe, it calls for 1-1/4 pounds grass fed ground beef. Help! Also, what are the directions if I choose to make this on the stove top instead of a crock pot. Thanks
Ivy Larson says
Hi Deborah, thank you SO much for catching this mistake. I have tweaked the recipe several times and I just must have forgotten to update the description. The current recipe that calls for 1 1/4 pounds of meat is correct. However, please note it serves 8, not 6. So each person still only gets about 2.5 ounces of meat. However, you can absolutely use less meat if you like!
So sorry again for the confusion, but I really do appreciate you taking the time to comment. Thank you again.
Amber says
Wondering where the recipe for the bolognese that called for tempeh, zucchini and I think also red pepper? It’s been a while since I’ve made the sauce and all I can find is the above recipe. Help!
Ivy Larson says
Hi Amber, Oh gosh, I am so sorry! We lost a number of different recipes when we transferred the site earlier this year. I didn’t realize until now that the meat-free bolognese must have been one of them. I haven’t made that recipe in ages myself–but it was meat-free, is that right? I am going to try and look on my desktop and see if I can find it there. SO sorry for the inconvenience!!
Amber says
Thank you!! My husband will be very grateful (and so will I)!!
Amber
Amber says
It had 1/2 lb meat and 8oz (??) tempeh
Ivy Larson says
Oh my gosh Amber, I cannot find it ANYWHERE! I even searched my desktop computer several times with different search terms. I am so sorry =( I will have to try and recreate another version this summer. In the meantime, you could definitely add 1 package of tempeh to this recipe and reduce the meat by about 1/4 pound. I know that would definitely work!
Ann schulze says
I tried the pasta ivy, one of the first I’ve tried that didn’t raise my hubbys blood sugar the next morning..thank you
Ivy Larson says
Oh Ann I am SO happy to hear this! Thank you for sharing =)
Jeremy says
This sounds amazing and i’m looking forward to trying it. Do you happen to know the nutritional value per serving for this sauce? such as calories/cup (oz) etc. Thank you
Ivy Larson says
Thank you so much Jeremy! So happy you like the sound of it =) My son is CRAZY for it! As for the calories/ nutrition, gosh I truly don’t know? We actually do not encourage counting calories, etc for a number of reasons (I know this might be totally against what you may be used to!) but here’s a quick explanation of why: https://cleancuisine.com/calorie-counting-is-not-helpful-all-calories-are-not-equal/ However, if you really do want to get the calories/ nutrition I think you can just plug the ingredients into a site like this: https://www.fitwatch.com/tools/recipe-analyzer hope this helps?
Holly says
Hi Ivy, I was looking for a healthy lasagna recipe and I was wondering if you had one or if you had one in your 30 meal plan or in your new cook book. Also, what brand and what kind of pasta do you recommend? I haven’t tried any of the sprouted pasta’s yet because I was affraid I wouldn’t like it. And do you think the gluten free pasta are a healthy choice? And what about the Hodgsons Mill 50/50 flour if’s part whole wheat part white do you thinlk that would still be o.k. Thanks, you guys are the real deal. I come across so much stuff on the inter-net on health and other stuff and they all want money for everything. I can tell you guys really want to help people. After all isn’t that what were all here on this planet to do or, should be trying to do to some degree??? God Bless.
Ivy Larson says
Hi Holly! Thank you so much for the kind words and positive feedback, it is greatly appreciated! If you don’t have issues with wheat or gluten I wouldn’t go for the gluten-free pasta’s because most that i have seen are not as nutritious as the whole wheat ones. The 50/50 flour is ok, but not the best either. the gold standard is definitely the sprouted pasta.
Here is the lasanga recipe I keep meaning to put on website…
Garden Lasagna with “Ricotta” Cream
Serves: 6-8
Often made with heaps of beef-based sauce and a mixture of ooey-gooey cheeses, traditional lasagna isn’t exactly “Clean Cuisine.” But let’s be real here; lasagna tastes GOOD! With this recipe, which is 95% vegan, and a few tricks up my sleeve, you’ll get all the taste and satisfaction of lasagna minus the guilt. Roasting thin lasagna noodle-like strips of zucchini is one easy step that goes a long way to bringing out the natural sweetness of any vegetable—and cutting the vegetables into thin strips helps the zucchini take the place of pasta, thus giving you more veggie nutritional oomph. The rich and creamy “ricotta” cream seals the deal. You won’t believe its vegan and when you see what goes into making it you won’t believe it can taste good. But it does. It’s beyond good. And the very best part of this dish is leftovers! P.S. I realize lasagna recipes can be a bit overwhelming when you read them but really, if you break it down into simple steps making lasagna is incredibly easy. I’ve listed the shopping list/ ingredients first and then break down the steps—hope this makes it easy to understand?
Ingredients:
• 3 zucchini
• Cold pressed extra virgin olive oil
• Unrefined sea salt, to taste
• 3 large handfuls organic baby spinach leaves
• 4 ounce organic firm tofu
• 1 teaspoon nutritional yeast
• 1 teaspoon lemon juice
• 1/3 cup raw cashews
• 1 clove garlic
• 3 cups good quality prepared marinara or “Clean Cuisine” homemade marinara on page ____
• 9 whole wheat lasagna noodles
• ½ cup organic shredded mozzarella cheese
Step 1: Prep the Vegetables & Noodles
• 9 whole wheat lasagna noodles
• 3 zucchini, cut lengthwise into very thin strips
• Cold pressed extra virgin olive oil
• Unrefined sea salt, to taste
• 3 large handfuls organic baby spinach leaves
1. Soak the noodles in hot tap water for 10 minutes. Drain and pat dry with towels. Set aside.
2. Preheat oven to 400 degrees. Lightly brush the zucchini strips with olive oil and season with salt and pepper. Place zucchini on a large baking sheet and roast for 15 minutes. Remove zucchini from oven and set aside to cool.
3. Place spinach leaves on a large plate and put in the microwave on high for 2 minutes to wilt. Set aside.
Step 2: Make the “ Ricotta” Cream
• 4 ounces organic firm tofu, pressed well into a towel to remove as much moisture as possible
• 1 teaspoon nutritional yeast
• 1/8 teaspoon unrefined salt
• 1 teaspoon lemon juice
• 1/3 cup raw cashews
• 3 tablespoons water (plus more if you want a thinner cream)
• 1 garlic clove
1. Place all ingredients in a high speed blender; process for 1 full minute, or until smooth and creamy. Set aside.
Step 3: Assemble the Lasagna:
1. Preheat oven to 375 degrees.
2. Spread 1 cup of marinara sauce on the bottom of a 9 x 13-inch baking dish. Arrange 3 noodles over the sauce.
3. Spread 1/2 cup of marinara sauce on top of the noodles. Spread the steamed spinach on top. Spoon ½ of the “Ricotta” cream on top of the spinach.
4. Spread ½ cup marinara sauce on top. Arrange 3 noodles over the sauce. Spread ½ cup marinara on top of the noodles.
5. Layer the zucchini on top of the noodles. Spoon the remaining “Ricotta” cream on top of the noodles. Spread ½ cup marinara sauce on top of the noodles. Sprinkle with shredded mozzarella.
6. Bake, uncovered, for 40 minutes. Remove from oven, gently tilt casserole and drain any excess liquid. Set lasagna aside to cool and “set” for at least 15-minutes before serving. Serve warm.