Crock Pot Bolognese Sauce with Gluten Free Linguine

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Dietary: Gluten-Free, Peanut-Free, Tree-Nut Free, Whole Grain

The perfect slow cooker recipe – throw everything into the pot, set it, and go about your day knowing a delicious pasta sauce will be ready in the evening, just waiting to top healthy, whole grain gluten free pasta. This tender, flavorful ragu makes enough to serve a crowd, and your kitchen will smell amazing.

Prep: 10 min
Total Time: 4 h 10 min
Yield: 6-8 servings


  • 2 cups carrots, minced
  • 2 cups celery, minced
  • 2 cups yellow onion, minced
  • 3-4 cloves garlic, minced
  • 1 1/2 cups mushrooms, minced
  • 4 oz bacon, or pancetta, minced
  • 1 1/2 - 2 lbs lean ground beef, such as sirloin
  • 1 bay leaf
  • 2 Tbsp fresh thyme, chopped (2 tsp dried)
  • 2 Tbsp fresh oregano, chopped (2 tsp dried)
  • 1/4 tsp ground nutmeg
  • 1 cup dry red wine, or may substitute beef broth
  • 30 oz chopped tomatoes, or 2 14.5 oz cans
  • 1 tsp salt, plus more to serve
  • 1/2 tsp black pepper, plus more to serve
  • 2 Tbsp olive oil, plus more to serve
  • 1 box Hodgson Mill Gluten Free Brown Rice Linguine
  • 1/2 cup Parmesan cheese, shaved, to serve
  • 1/4 cup fresh parsley, chopped, to serve


  • Place all sauce ingredients (everything from carrots through olive oil in the ingredients list) in a 6-8 quart slow cooker. Cook covered on low for 8-10 hours or on high for 4-6 hours, stirring occasionally if possible. Remove lid and stir occasionally for last hour of cook time to allow moisture to evaporate and sauce to thicken slightly. Season cooked sauce to taste with salt and pepper. Remove bay leaf before serving.
  • When sauce is ready to serve, prepare pasta according to package instructions. Serve sauce over cooked pasta. Give each serving an extra drizzle of olive oil, a sprinkle of chopped parsley, and some parmesan cheese and salt and pepper to taste.
  • Notes: This sauce can also be served with whole wheat pasta such as Hodgson Mill Whole Wheat Fettuccine. If desired, use a mixture of ground beef, pork, veal, or game such as venison, elk, or bison. (If using game, I suggest pairing with ½ ground pork or pork sausage, since game can be extremely lean). Sauce freezes well and will keep in freezer for at least 3-4 months.
  • Adapted from Gill’s Bolognese Recipe, River Cottage. See the blog post for this recipe for more photos and step-by-step instructions.