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Square overhead photo of Mushroom Bolognese in a white rustic bowl sitting on a wooden cutting board garnished with basil.
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Mushroom Bolognese

This crockpot recipe requires less than 20 minutes of hands-on time and is the perfect make-ahead meal for entertaining.
Course Main
Cuisine American, Italian
Diet Vegetarian
Keyword slow cooker
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8
Calories 144kcal
Author Wendy Polisi

Ingredients

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1 ½ pounds cremini mushrooms chopped in ½-inch pieces
  • 1 teaspoon minced garlic
  • 6 ounces tomato paste.
  • 28 ounces crushed tomatoes
  • ¾ cup red wine
  • 1 teaspoon Italian seasoning
  • Salt and pepper
  • ½ cup half and half
  • For serving: Zucchini noodles, polenta, or pasta

Instructions

  • Heat oil over medium-high heat. Add the onion and mushrooms and cook for about 15 minutes, or until the vegetables are softened and start to brown. Add garlic and tomato paste and cook for one minute.
  • Transfer to a Crock-Pot. Stir in the crushed tomatoes, red wine, Italian seasoning, salt, and pepper. Cook over low heat for 4 to 6 hours.
  • Stir in the half and half and cook until warm, about 10 more minutes. Serve with zucchini noodles or gluten-free pasta.

Nutrition

Calories: 144kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 312mg | Potassium: 956mg | Fiber: 4g | Sugar: 9g | Vitamin A: 591IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 2mg