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Making a traditional Bolognese (Italian meat & tomato) sauce is easy with a slow cooker. Simply start the sauce on the stove, then transfer to a slow cooker and let simmer for several hours. A combination of pork and beef is traditional, but you can use any meat you like.
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Original reipce makes 2 dozen Change Servings
MELT butter in large saucepan over medium heat. Add onion, carrot, celery, garlic, chopped thyme, pinch of salt and pepper.
COOK, stirring frequently, for 5 to 10 minutes or until tender but not browned.
INCREASE heat to medium-high; add the pancetta.
COOK, stirring frequently, for 5 minutes or until pancetta is golden.
ADD the meat a third at a time, stirring and breaking lumps with a spoon between each addition.
COOK for about 15 minutes total (this is where this recipe develops so much flavor, so let it cook the full 15 minutes).
STIR in tomato paste; cook for about 2 minutes.
ADD wine; bring to a boil. With a wooden spoon, scrape all the brown bits stuck to the bottom of the pan and cook for 3 to 4 minutes or until wine has almost evaporated.
TRANSFER mixture to slow cooker along with tomatoes with juice, evaporated milk, water and bouillon; stir to combine. Cover; cook on HIGH for 4 hours or LOW for 6 hours.
PREPARE pasta according to package directions.
SERVE sauce over pasta. Top with cheese; garnish with thyme sprigs.
|Calories from Fat||120|
|Total Fat 14g||21%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 35g||12%|
|Dietary Fiber 3g||13%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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