Description
Your slow cooker will allow the Bolognese sauce to simmer all day without having to stand by the stove.
Ingredients
Scale
- 1 medium-size yellow onion, finely chopped
- 2 celery ribs, finely chopped
- 1 medium carrot, finely chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 pounds lean ground beef
- 1 tablespoon kosher salt
- 2 teaspoons sugar
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 bay leaf
- 1/2 cup beef broth
- 2 (28-oz.) cans whole peeled tomatoes
- 2/3 cup heavy cream
- 1 pound pappardelle pasta or wide fettuccine
- Freshly shaved or grated microbial-rennet Parmigiano-Reggiano cheese
Instructions
- Sauté: Sauté onion, celery, and carrot in hot oil in a large skillet over medium-high heat 8 minutes or until tender. Add garlic and tomato paste; cook, stirring constantly, 30 seconds. Transfer to a 6-qt. slow cooker.
- Brown: Add beef to skillet, and cook, stirring often, 7 minutes or until crumbled and no longer pink; drain. Stir in kosher salt, sugar, dried Italian seasoning, ground black pepper, and ground nutmeg. Stir in beef broth, and cook, stirring occasionally, 7 minutes or until almost all liquid evaporates. Add to slow cooker, and stir to combine.
- Prepare Tomatoes: Drain tomatoes, reserving liquid. Using your hands, crush tomatoes, and break them apart. Add to slow cooker, and stir to combine.
- Slow Cook: Cover and cook on LOW 6 hours. Stir in cream. Check sauce; it should be thick and creamy. (If soupy, uncover and cook 30 more minutes. If dry, stir in reserved canned tomato liquid, 1 Tbsp. at a time, to thin sauce.) Discard bay leaf.
- Assemble: Cook pasta according to package directions. Drain well. Toss together pasta and 4 cups sauce. (Reserve remaining sauce for another use.) Spoon into serving dishes, and sprinkle with desired amount of cheese. Serve immediately.
Notes
Reserve remaining sauce for another use.
- Prep Time: 30 minutes
- Cook Time: 6 hours 10 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: slow cooker, bolognese, pappardelle, Italian dinner, beef sauce