Slow Cooker Mushroom Bolognese - 2 Guiding Stars
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If you can’t find Crimini mushrooms, go ahead and use your favorite mushroom variety for this vegetarian twist on Bolognese sauce. Feel free to replace the canned tomatoes wtih fresh, peeled and diced tomatoes. If you prefer a perfectly smooth sauce, using an immersion blender at the end of the cook time will do the trick.


  • ½ Tbsp. canola oil
  • 2 cups chopped Crimini mushrooms
  • 1 large onion, diced
  • 1 stalk celery, diced
  • 1 large carrot, diced
  • ⅛ tsp. salt
  • ¼ tsp. pepper
  • 1 cup crushed tomatoes
  • 1 cup water
  • ¼ cup fresh basil


  1. In a slow cooker, add the oil and diced vegetables. Season with salt and pepper and cook on HIGH for about an hour. (To speed this part of the process, first cook the vegetables in a frying pan until soft.)
  2. When the onion is translucent, add the crushed tomatoes and water. Mix and cover with a lid. Turn heat to LOW and cook 3-4 hours.
  3. An hour before serving, remove lid and turn heat to HIGH to help sauce thicken.
  4. Garnish with fresh basil and serve over whole grain pasta.
Nutritional analysis per serving: Calories 140; Total Fat 4g (5% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 425mg (18% DV); Total Carbohydrate 24g (9% DV); Dietary Fiber 5.5g (21% DV); Total Sugars 12g; Includes 0g Added Sugars (0% DV); Protein 6g; Vitamin D 0% DV; Calcium 8% DV; Iron 10% DV; Potassium 20% DV; Copper 80% DV; Niacin 45% DV; Selenium 45% DV.
Recipe by Guiding Stars at
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