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

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, Vegetarian Main Course
Cuisine American, Italian
Keyword slow cooker
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8
Calories 144kcal


  • 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 Holland House Red Cooking Wine
  • 1 teaspoon Italian seasoning
  • Salt and pepper
  • ½ cup half and half
  • For serving: Zucchini noodles or gluten-free pasta.


  • 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 cooking 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.


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