This Slow Cooker Bolognese with MushroomS and Eggplant is a new take on a classic sauce, perfect for a big bowl of pasta.
This weekend was a wonderful one.
Christian was in town to celebrate Valentine’s Day with me. Whenever we get to see each other, I try to make the best out of every moment, because I know once we part on Sunday, it will be at least two weeks until we see each other again. I realize many people are apart from their partners for much, much longer, and I don’t know how you do it.
We started our weekend off with a dinner at Beach House in Anna Maria Island, a restaurant right on Bradenton Beach with a menu focused on sustainability. We enjoyed our dinner just yards from the ocean, and were even able to catch the sunset! The fish was incredibly fresh and each dish was unique and flavorful.
Saturday was a day full of running errands (something I enjoy when Christian is with me), hitting golf balls, and, if you follow me on Instagram or Snapchat (username christinav13) you know this – we made our own pasta!
Christian recently made his own ravioli at his house in Gainesville, and was dying to try it again. I’d never made it, but of course I was down to give it a try. There’s nothing like fresh pasta. And to think all it takes is flour and eggs! We made a combination of spinach-ricotta ravioli and plain fettuccine.
To make the spinach ricotta filling, simply saute spinach in olive oil until it is completely wilted. Use a paper towel to ring out the excess liquid from the spinach, and place it in a food processor. Add about a cup of ricotta cheese, and a couple cloves of garlic, with some salt and pepper. Process until a paste is formed. Voila!
Oh, and by the way, I don’t own a pasta attachment or machine… this was all done by hand. Even the fettuccine. Strand by strand. To give you a glimpse into the process, here is a photo story (needless to say my camera got a little dirty with flour):
I chose to mix my flour and eggs in the Kitchen Aid mixer using the dough hook attachment. Christian went the rustic route and created the traditional ‘volcano’ with his flour and whisked his eggs in the hole. The only difference with these techniques is the obvious: one is hands-on, the other is not. However, when my dough was finished being combined in the mixer, I still proceeded to knead it on a board to ensure it was well-combined.
I used 3 cups of all-purpose flour with 4 eggs plus about 1/4 cup room temperature water. Christian used 2 cups of flour with 2 eggs.
After we kneaded our dough, we wrapped each ball in plastic wrap and placed in the refrigerator for exactly thirty minutes.
Using a rolling pin, we rolled out our dough. I broke mine into fourths (I soon realized that I made too much), and Christian broke his in half. While you are using one half, make sure to wrap the other half in plastic wrap and set aside.
Roll your dough out as thin as possible if you are not using a pasta-maker attachment. Try your best to replicate the result of that machine.
Using a pizza cutter, roll out about 1.5 inch strips. Place the filling on the lower end of one strip, then fold over the other end to form a raviolo.
Tip: To make the edges of the ravioli stick, stick your finger into some egg wash and paint the edges.
I also made fettuccine, as I said before, and used the pasta cutter to cut out each strand.
When ready to cook, bring a pot of water to a boil. Add in the ravioli and cook for about 10-15 minutes.
[Tweet “Homemade Ravioli: a photo story”]
Now, despite the long process of our pasta-making adventure, which of course was the main talking point at the dinner table, this bolognese sauce was still a superstar. Gotta love a good crockpot sauce – throw it all in and let the crockpot do the cooking for you!
I know, not the prettiest, but trust me – we couldn’t get enough of it.
[Tweet “Homemade bolognese beats the jar any day: Crockpot Bolognese with Eggplant and Mushrooms”]
- 2 lb ground beef (80% lean)
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 15 oz can diced tomatoes
- 6oz can tomato paste
- 28 oz can crushed tomatoes
- 1 1/4 cup white or red wine (red recommended)
- 1 cup sliced mushrooms
- 1/2 eggplant, cubed
- 3 tbsp dried basil (plus more to taste)
- 3 tbsp garlic powder (plus more to taste)
- 1 tbsp salt (plus more to taste)
- Add the onion, mushrooms, eggplant, diced tomatoes, tomato paste, crushed tomatoes, basil, garlic powder and salt to the crockpot.
- Add the extra virgin olive oil to a large saute pan over medium heat. When the pan is hot, add in the garlic and saute for about 1 minute.
- Add the beef. Break up with a spatula and continue cooking until the meat is no longer pink. Add beef to a colander and drain the excess fat.
- Pour the beef into the crockpot. Add wine over the beef.
- Stir all of the ingredients to make sure everything is combined well.
- Set heat to low and let cook for 5-6 hours.
- Serve over pasta and sprinkle with Parmesan cheese and fresh Italian parsley!
Join the conversation:
How did you spend your Valentine’s weekend?
Have you ever made pasta?
Erin @ The Almond Eater says
This is blowing my mind right now… clearly I’ve never made my own pasta but I can only imagine how good it tastes. Plus that filling!! Love the step by step photos and I’m glad you and Christian had a great weekend
The Blissful Balance says
Thanks Erin!! Definitely investing in a pasta attachment for my Kitchen Aid lol
Emily @ My Healthyish Life says
This looks incredible! My mom saw your instagram and was jealous that you were making pasta. She said she’s been wanting to do it but someone (cough, me) can’t eat regular flour. We should still try w GF flour.
The Blissful Balance says
Ummm pasta-making party with you and Mrs. J? Yep.
Brie @ Lean, Clean, & Brie says
There is just nothing like fresh pasta! I have never made it on my own but I have had it at restaurants (my favorite is in the North End in Boston!) and it makes me wish I could have homemade past every.single.day.
The Blissful Balance says
It is sooo much better than the boxed kind. It really makes you think how much crap they put into it, when all it takes to make it yourself is flour and eggs!!
Sarah @ BucketListTummy says
That is so cool and impressive that you did this from scratch. Making my own pasta is on my bucket list! This looks so freakin good
The Blissful Balance says
Thanks Sarah!! You’ve gotta try it you’ll love it
Amanda @ Exploring Life & Things says
My dad loves making homemade pasta and he is notorious for hanging the noodles all over the kitchen haha. This looks so good and that’s awesome that you guys made it together!
The Blissful Balance says
LOL we used a clothes hanger to hang them hahah too funny
Diana says
Anything slow cooker is a must try! This looks delicious- currently dreaming of eating this over a giant bowl of zoodles <3
The Blissful Balance says
Totally – just throw it all in and let it cook itself! Ohh that sounds like perfection.
sarah says
That is so cool that you guys made your own pasta! Being Italian, I feel like that’s something I have to do one of these days
The Blissful Balance says
YES you do!! It’s in your blood, i’m sure you’d be so good at it!
Ashley @ Fit Mitten Kitchen says
Spinach ricotta filled pasta is ALWAYS my go-to when at an Italian restaurant. UGH, it is soo good. Haven’t had it in way too long…
And I am LOVING all of these action shots Christina! Seriously superb <3
The Blissful Balance says
We literally were dipping italian bread into the filling while we made it LOL it’s so effin good
Niki says
I made pasta once this fall and it was so much fun! My sister lived in Italy for a few years so she learned over there and taught us for one of our family dinners.
The Blissful Balance says
I am dying to live in Italy at least for a little while. I even looked into culinary school there and nooooope can’t afford it haha oh well
Georgie says
RAVIOLI RAVIOLI GIVE ME THE FORMUOLI
ok, now that that’s out of my system – I love the step by step photos. while homemade pasta is something I love eating I’ve never attempted it myself. Such a fun date idea <3
The Blissful Balance says
favorite phrase on the planet. thank you.
Chrissa - Physical Kitchness says
Ok I don’t know what is more amazing – the homemade pasta, that AMAZING spinach ricotta, or the slow cooker bolognese (I LOVE my slow cooker – makes meal so easy!!!) Glad you had an amazing weekend! My hubby and I spent a year apart when he was deployed. AWFUL. But the homecoming was amazing!
The Blissful Balance says
When I wrote that I was actually thinking of you because I knew your husband was in the military. I cannot believe that, an entire year. Wow.
Les @ The Balanced Berry says
I was straight up stalking your snap because this all looked so amazing! Love all the photos, and am so impressed you guys did this all by hand. Sounds like such a great Valentine’s weekend
The Blissful Balance says
hahah thanks girl!! it was a great weekend <3
Samantha says
Looks so yummy! I’ve never had homemade pasta before — this definitely makes me want to try
The Blissful Balance says
OMG you have to try. you’ll want it every time you have pasta!!
Jess @hellotofit says
You guys are so unbelievably cute together!! Love that you made homemade pasta!!
Kerri says
Your photos for this dish are absolutely amazing!
The Blissful Balance says
Thanks so much, Kerri!!
Aida says
What a great idea with making your own pasta. I haven’t done it in a long time, must get back into it. Your photographs are lovely by the way!