Slow Cooker Bolognese Sauce

2015-11-11
  • Yield : 8 to 10 servings
  • Prep Time : 15m
  • Cook Time : 5m
  • Ready In : 20m
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Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 large carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 yellow onion, finely chopped
  • Kosher salt and cracked black pepper
  • 3 tablespoons tomato paste
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup dry red wine
  • 2/3 cup heavy cream
  • Two 28-ounce cans crushed tomatoes
  • 1 pound ground pork
  • 1 pound ground sirloin
  • Pasta, for serving

Method

Step 1

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. Deglaze with the wine, pulling up any bits from the bottom of the pan. Season with salt and pepper. 

Step 2

Carefully transfer to the slow cooker. Stir in the cream 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 hours. Skim the accumulated grease from the surface before serving. Serve over pasta with crusty bread for soaking up the sauce.

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