Slow Cooker Bolognese

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.

	this recipe	typical
liquid	76%	45%
fat	6%	4%
aromatics	68%	26%
salt	1%	0%
vegetables and beans	193%	126%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons olive oil
128 g	1 cup finely chopped baby carrots
150 g	1 onion, finely chopped
6 g	2 cloves garlic, minced
454 g	1 pound lean ground beef
366 g	1.5 cups whole milk, divided
794 g	1 (28 ounce) can crushed tomatoes
170 g	1 (6 ounce) can tomato paste
2 g	1 teaspoon dried basil
1 g	1 teaspoon dried oregano
3 g	0.5 teaspoon salt
1 g	0.5 teaspoon ground black pepper
1 g	0.25 teaspoon crushed red pepper flakes
25 g	0.25 cup grated Parmesan cheese

Method: 3 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This sauce is good to eat and easy to make. I agree with the member who said you should drain the grease first, then add the veggies and simmer, otherwise you lose some depth of flavor. We also used a combo of beef and pork. Speaking of depth of flavor, I used” — a cook, 4★

“Absolutely, Positively the best Bolognese I have ever made. I tweak most recipes to suit our taste. Here are the things I did differently with this one: I added a couple stalks of chopped celery (in with the carrots, onions, garlic). I used half & half ins” — a cook, 5★