Name: Slow Cooker Pappardelle Bolognese Recipe
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Italian
Ingredients: 1 medium onion, finely diced; 2 carrots, peeled and finely diced; 2 stalks celery, finely diced; 2 cloves garlic, minced; 2/3 cup pancetta or bacon, finely diced; 1 lb ground top sirloin beef; Olive oil, for cooking; 1/2 cup white wine; 2 tbsp tomato paste; 250 ml passata (optional); 2 cups beef stock; 1 cup whole milk; Salt and pepper, to taste; 1 lb fresh pappardelle pasta; Italian parsley, finely chopped for garnish; Finely grated Parmesan Reggiano, for serving

If you’re craving that deep, comforting Italian flavor that fills your kitchen all day long, you’re going to absolutely adore this Slow Cooker Pappardelle Bolognese Recipe. It simmers gently for hours, giving you a rich, meaty sauce that clings perfectly to wide ribbons of fresh pappardelle pasta. Trust me, once you make this at home, it’ll quickly become one of your favorite go-to dishes for family dinners or a cozy weekend treat.

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Why You’ll Love This Recipe

Hands-Off Cooking: Pop everything into the slow cooker and let it do the magic while you get on with your day.
Depth of Flavor: The long simmer mellows out the beef and pancetta, creating a sauce that’s rich, silky, and utterly delicious.
Perfect for Fresh Pasta: The wide pappardelle noodles catch every bit of the sauce, making each bite a mouthful of comfort.
Family Favorite: My own crew literally goes crazy for this and asks me to make it on repeat, especially on chilly nights.

A white bowl filled with wide, flat pasta noodles layered with a thick red meat sauce. The noodles are curled and folded in the bowl, covered unevenly with chunks of sauce showing some texture from the meat. Small green parsley leaves are scattered on top as garnish. A silver fork rests on the edge of the bowl. The bowl is placed on a white marbled surface with a blue cloth napkin beside it. photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Pappardelle Bolognese, Italian slow cooker recipes, hearty pasta sauce, easy slow cooker dinner, homemade Bolognese sauce

Ingredients You’ll Need

Each ingredient in this Slow Cooker Pappardelle Bolognese Recipe plays a role in building a soulful, hearty sauce. I recommend using good-quality ground sirloin for the best beef flavor and fresh veggies to create a beautifully balanced soffritto base.

Flat lay of a medium finely diced onion, two peeled and finely diced carrots, two finely diced celery stalks, two cloves of minced garlic, a small white ceramic bowl of olive oil, a small white ceramic bowl of white wine, a small pile of finely diced pancetta, a portion of raw ground top sirloin beef, a small white ceramic bowl with tomato paste, a small white ceramic bowl of passata, a small white ceramic bowl of beef stock, a small white ceramic bowl of whole milk, a whole uncracked brown egg, a nest of fresh pappardelle pasta, a few sprigs of fresh Italian parsley, and a small heap of finely grated Parmesan Reggiano, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Slow Cooker Pappardelle Bolognese, Italian slow cooker recipes, hearty pasta sauce, easy slow cooker dinner, homemade Bolognese sauce

Onion: Finely diced, it melts into the sauce adding natural sweetness and depth.
Carrots: Peeled and diced, carrots bring a subtle earthiness and help balance acidity.
Celery: Adds that classic aromatic crunch to your soffritto base.
Garlic: Minced garlic amps up the savory notes—don’t skip it, unless you really have to!
Olive oil: Use good extra virgin for sautéing to layer in that fruity richness.
White wine: I love how it deglazes the pan and adds a slight tang—just pick something dry and easy on the budget.
Pancetta or bacon: These little flavor bombs bring salty, meaty depth that makes this sauce special.
Ground top sirloin beef: Tender and flavorful, it’s the heart of your Bolognese.
Tomato paste: Concentrated and rich, it boosts that iconic tomato flavor.
Passata (optional): For an extra smooth tomato base, though the sauce is luscious without it too.
Beef stock: Helps create that silky, luxurious mouthfeel and intensifies the meatiness.
Whole milk: A little trick that softens acidity and makes the sauce melt-in-your-mouth creamy.
Salt and pepper: Never underestimate seasoning—it elevates every ingredient.
Fresh pappardelle pasta: Wide noodles are perfect for holding onto the thick sauce.
Italian parsley: Freshly chopped for a burst of brightness just before serving.
Parmesan Reggiano: Finely grated to finish with that quintessential Italian touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Slow Cooker Pappardelle Bolognese Recipe is super adaptable—I love switching things up depending on what I have on hand or my mood. Feel free to personalize it to make it your own!

Meat Variations: Sometimes I swap sirloin for a mix of pork and beef for a more traditional Bolognese feel. The added fat balances the sauce beautifully.
Vegetarian Version: I’ve used lentils and chopped mushrooms instead of meat with great success. Just cook a little longer for softness.
Spice It Up: Adding a pinch of chili flakes or smoked paprika gives a nice smoky warmth that wakes the sauce up.
Dairy-Free: Replace milk with coconut milk or simply skip it—just adjust your seasoning to keep the balance.

How to Make Slow Cooker Pappardelle Bolognese Recipe

Step 1: Build your soffritto base

Start by finely dicing your onion, carrot, and celery, then toss them into a large Dutch oven or a heavy-bottom skillet with a generous drizzle of olive oil. Cook on medium-low heat, stirring occasionally, until everything softens and begins to smell irresistibly sweet—this usually takes about 8 minutes. This soffritto is the flavor foundation for your sauce, so don’t rush it! Once softened, add minced garlic and cook for another 2-3 minutes, stirring carefully so it doesn’t burn. Season lightly with salt at this stage to help draw out the veggies’ natural juices.

Step 2: Brown the meat and pancetta

Now, add the finely diced pancetta or bacon followed by the ground sirloin. Use a wooden spoon to break the meat into tiny pieces as it browns evenly. This process can take 7-10 minutes—you want every bit of meat good and caramelized, as that flavor carries through the whole sauce. When it’s all browned, deglaze your pan with the white wine, letting it simmer for a minute while scraping up any tasty browned bits stuck to the bottom. That’s pure flavor gold right there!

Step 3: Slow simmer your sauce

Stir in the tomato paste followed by passata if you’re using it, then pour in the beef stock. Give everything a good stir, then transfer this rich mixture into your slow cooker. Let it simmer uncovered on low heat for 2-3 hours, stirring once in a while if you remember. During this time, the sauce thickens beautifully and all those layers meld into something truly special.

Step 4: Add the milk and finish cooking

About halfway through the cooking, warm the milk either in the microwave for a couple of minutes or gently on the stove, then slowly stir it into the sauce in small amounts. This little trick softens the acidity of the tomatoes and gives the sauce a silky texture. Cover slightly and simmer for another hour, stirring occasionally so nothing sticks. By now, your kitchen should smell like an Italian trattoria!

Step 5: Cook and toss with pappardelle

When you’re ready to serve, boil the fresh pappardelle pasta in salted water according to the package instructions. If you notice your sauce getting a little too thick (it can happen), save some pasta water and add a splash to loosen it—this makes tossing easier and gives your dish that perfect restaurant-quality finish. Drain the pasta, add the sauce right on top, and toss gently to coat each wide ribbon lovingly.

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Pro Tips for Making Slow Cooker Pappardelle Bolognese Recipe

Take Time on Sofritto: I used to rush the veggies, but developing that base flavor patiently made all the difference in balancing the sauce’s richness.
Don’t Skip the Milk: Adding milk might sound weird, but it softens the acidity and rounds the flavors beautifully, making the sauce silkier.
Wine Choice Matters: I found that a dry white wine works best—too sweet and it can overpower the natural savoriness.
Watch the Sauce Consistency: If it thickens too much, pasta water to the rescue! It loosens without diluting your flavors.

How to Serve Slow Cooker Pappardelle Bolognese Recipe

A white bowl holds wide, flat pasta ribbons twisted and layered, covered in a rich red tomato-based sauce with a chunky texture. Fresh green parsley leaves are scattered on top, adding a bright contrast. A silver fork rests at the edge of the bowl. The background is a white marbled surface with a dark blue cloth peeking in the corner. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Pappardelle Bolognese, Italian slow cooker recipes, hearty pasta sauce, easy slow cooker dinner, homemade Bolognese sauce

Garnishes

I always sprinkle freshly chopped Italian parsley on top for a bright herby pop, and a generous grating of Parmesan Reggiano elevates the whole dish with its salty, nutty bite. Sometimes I even toss in a few cracked black peppercorns right before serving—that little spicy kick is just the icing on the cake.

Side Dishes

This Bolognese pairs beautifully with a simple green salad dressed lightly with lemon and olive oil, or some crusty garlic bread to soak up every last drop of the sauce. For heartier meals, steamed green beans or roasted vegetables are great companions too.

Creative Ways to Present

For special dinners, I sometimes twirl the pappardelle into high nests on each plate and drizzle a bit more sauce on top, finishing with a little Parmesan tower. It looks stunning and makes me feel like a professional chef—even if I’m just cooking for friends at home!

Make Ahead and Storage

Storing Leftovers

I store leftover Bolognese sauce in airtight containers in the fridge, where it keeps beautifully for up to 3 days. Make sure it has fully cooled before sealing to keep freshness locked in.

Freezing

This sauce freezes like a dream! Portion it out into freezer-safe containers or bags, leaving some headspace to allow for expansion. When I thaw it, I do so overnight in the fridge, then gently reheat on the stove with a splash of water or stock to revive that luscious texture.

Reheating

Reheat the sauce slowly in a saucepan over low heat, stirring often to prevent sticking or burning. Add a bit of milk or pasta water to lubricate and regain creaminess if needed. If reheating pasta and sauce together, do it briefly on medium heat and toss quickly to avoid mushy noodles.

FAQs

Can I make this Slow Cooker Pappardelle Bolognese Recipe without a slow cooker?

Absolutely! While I love the hands-off nature of the slow cooker, you can simmer the sauce gently on the stove in a heavy pot or Dutch oven for 3-4 hours, stirring occasionally to prevent sticking. Just keep the heat low for that melt-in-the-mouth texture.
What can I substitute for pancetta if I can’t find it?

If pancetta isn’t available, good-quality bacon works perfectly. Just dice it finely and render it slowly with your soffritto to get those smoky, savory flavors in your Bolognese.
Can I use dried pasta instead of fresh pappardelle?

Yes, dried pappardelle will do in a pinch. Just be sure to cook it al dente according to package instructions, and adjust the sauce with a splash of pasta water as dried pasta tends to absorb more moisture.
How do I prevent the sauce from being too acidic?

The addition of milk during cooking is key—it softens the acidity of tomatoes and balances the overall flavor. Also, slow cooking helps mellow out sharp notes, so don’t rush the process.
Is this recipe freezer friendly?

Definitely! The sauce freezes well for up to 3 months. Just thaw it overnight in the fridge and reheat gently, adding a bit of liquid if necessary to restore its luscious texture.

Final Thoughts

Honestly, this Slow Cooker Pappardelle Bolognese Recipe has become a staple in my kitchen because it hits all the right notes—comforting, flavorful, and so rewarding to make. It’s the kind of meal that brings people together around the table, and the slow cooking means you get fantastic flavor with barely any fuss. If you give it a try, I bet you’ll be hooked just like me. So grab that pappardelle, slow cooker, and dig in—you won’t regret it!