Plant-based Bolognese Sauce on pasta

Bolognese Sauce

This recipe is perfect for  family get togethers and your large Slow Cooker.  The only part done outside of the slow cooker is softening the veggies.

*If you have a small Slow Cooker, we suggest halving the recipe*

*If you don't have a Slow Cooker, you can always make this in a large dutch oven.

 For this batch

  • 2 bags of Italian Mix
  • 2 Tbsp olive oil (or other neutral oil - avocado is also nice) 
  • 1large sweet onion - diced
  • 1 carrot - diced (or more if you like)
  • 1 rib celery - diced (or more if you like) 
  • 1 1/4C dry white wine (or veg broth)
  • 1 C plant-based milk - we used Cashew
  • 2 - 28 ounce cans diced tomatoes with juice (use a hand blender to smooth them out if you want a less chunky consistency)
  • 4 Tbsp tomato paste (about 1 small tin)
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • 1/2 tsp salt (to taste)
  • 1/4 tsp pepper (to taste)


In a dutch oven or skillet, cook onion over medium heat until soft.  Add garlic, carrot & celery and cook about 5 more minutes until they are soft, then transfer to the Slow Cooker. 

Now - add all of the remaining ingredients and stir.  Yes, it will seem soupy, but trust us.   Save the Italian mix for last - sprinkle it over the wet ingredients and stir.  Cover your slow cooker and cook on LOW for 6-8 hours.  

Serve over top of your favourite pasta


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