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When you look at this post you’re probably going to say, well, what’s so extraordinary about rigatoni with meat sauce? Does your meat sauce normally take you 4 patient hours stirring and waiting, or does it make a “POP” sound as you break the seal of your RAGU lid? Try this homemade Bolognese and you’ll find everything you ever used to top your pasta sub-par.

It’s a great recipe to start before bedtime and leave it low and slow all night. 8 hours or more and this sauce would be like butter. I only had about 4 hours to cook and it was still incredible. This will take about 30 minutes of prep time and about 3-4 hours on the low setting in the crock pot.

If you’re a big Italian fan, you’ll love cooking and eating this dish. Surprisingly, this dish uses very few ingredients. Also, it makes a ton of sauce and has super rich flavor thanks to the mirepoix, Cabernet wine and real Italian tomatoes.

Rigatoni alla Bolognese


  • 3 Tbsp. EVOO
  • 1 cup finely minced white onion
  • 1 cup finely minced carrot
  • 1 cup finely minced celery
  • 1 lb. 97/3 lean ground beef, grass fed
  • 1 lb. Italian pork sausage
  • seasonings
  • 1 cup Cabernet Sauvignon wine NOTE – if you’re not a big wine drinker, buy a half bottle for less money and that way the wine doesn’t go to waste
  • 28 oz. Cento crushed tomatoes (or any good quality brand)
  • 1/2 cup So Delicious Coconut Creamer
  • 1/2 small can tomato paste, dissolved


Add olive to saute pan on medium heat. Dice onions, celery and carrots and add once oil is hot enough. Do not let the oil burn!

Once the onions are translucent, add the beef and pork. Cook until browned.

Before adding the wine, I drained a lot of the fat that has dissolved from the pork. Most of the liquid in the next picture is wine. Now, add the wine and wait until the wine is evaporated or rather soaked into the meat. (After a few minutes I realized the wine wasn’t absorbing very well. Turns out, it doesn’t matter at all. It won’t absorb, so go ahead and move onto the next step.)

Add the tomatoes. Stir well. Let the bolognese come to a boil on the stove top.

Now, scoop it all into your crock pot and set the temperature to low. And as difficult as it may be, never lift the lid of a crock pot in the first 30 minutes. In this recipe, wait an hour, stir and wait another hour, stir. This picture is pre-coconut cream.

In the last 2 hours, add 1/2 cup coconut creamer, and in the last hour add another 1/2 cup. Stirring each time!!! It’ll look too milky, but don’t worry, for some reason the color goes back to being reddish-brown.

(Kinda looks like Chicken Tikka Masala if you ask me)

Luckily- the final product came out so good I was scooping it right out of the crockpot and eating it, then on bread, and then on pasta. Obviously, WILL POWER will go out the door with this sauce. Especially when you get dished up this….