Slow Cooker Bolognese

Yes. Cool completely and freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium heat, stirring occasionally and adding 2–3 tablespoons water or broth if it's too thick, until warmed through (about 10 minutes).

Use 1.5 lb ground beef instead. The sauce will be leaner and slightly less savory, but still excellent. You can also use ground lamb (½ lb) mixed with 1 lb ground beef for a different flavor.

Canned tomatoes can vary in acidity. Add the optional sugar at the end of cooking (start with ½ tablespoon and taste), or stir in an extra splash of milk to balance it. Never add sugar during cooking; only taste at the very end.

Yes. After browning the meat and aromatics and deglazing the skillet, transfer everything to a heavy-bottomed pot, add all other ingredients, bring to a gentle simmer over low heat, and cook uncovered for 3–4 hours, stirring occasionally. The sauce should reduce and darken as it simmers.

Ribbons like tagliatelle, pappardelle, or fettuccine are traditional and catch the sauce beautifully. Spaghetti, bucatini, and rigatoni also work well. Avoid thin shapes like angel hair, which get lost under the thick sauce.

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring often and adding water or broth if needed, for 8–10 minutes until warmed through. You can also microwave in a covered bowl at 50% power for 3–4 minutes, stirring halfway.