Wednesday, January 9, 2013

slow cooker bolognese sauce

I was in the mood for something super easy and super saucy.  This tasted just right; the meat was super tender.  It's not my very favorite marinara sauce but it was good enough for me to want to keep the recipe so I can make it again and again.  My second daughter enjoyed four helpings!

slow cooker bolognese sauce (adapted from cooking channel)
2 tablespoons olive oil
4 cloves garlic, minced
1 large carrot, finely chopped
1 stalk celery, finely chopped
1 yellow onion, finely chopped
kosher salt and cracked black pepper
3 tablepsoons tomato paste
1/2 teaspoon dried thyme
1/8 teaspoon ground nutmeg
2/3 cup half and half
2 (28 ounce) cans crushed tomatoes
1 pound ground pork
1 pound ground sirloin
pasta for serving

Heat the oil in a large saute pan over medium-high heat.  Add the garlic, carrots, celery and onions.  Sprinkle with salt and pepper and cook about 3 minutes.  Add the tomato paste, thyme and nutmeg and continue cooking until the vegetables have softened and started to brown, about  2 minutes.  Season with salt and pepper.
Carefully transfer to the slow cooker.  Stir in the half and half and tomatoes.  Mix the pork and sirloin together in a separate bowl, using your hands, until combined.  Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps.  Cover and cook on high for 4 to 6 hours or on low 8 to 10 hour.  Season to taste (I added about  1 1/2 teaspoons of salt).  Serve over pasta with crusty bread for soaking up the sauce.

1 comment:

  1. How ironic that I wanted to find a slow cooker sphaghetti sauce today, and you had just posted this