Slow Cooker Bolognese Sauce

Serves: 6-8
Cook Time: 8 Hrs

The key to an excellent homemade bolognese is simmering it over low heat for a few hours. This long-simmering makes the beef incredibly tender and turns the sauce into something that will melt in your mouth.

This recipe results in an intensely flavored sauce that’s better than any Italian restaurant’s. This dish takes a mediocre package of ground beef and turns it into something worthy of the finest dinner party!

INGREDIENTS

• 1 finely chopped medium yellow onion
• 2 stalks of finely chopped celery
• 1 finely chopped medium carrot
• 2 to 3 cloves of minced garlic
• 1 1/2 to 2 pounds of lean ground beef
• 2 tablespoons of tomato paste
• 1 tablespoon of olive oil
• 1/2 teaspoon of dried thyme, or 1 teaspoon of fresh leaves
• 1/2 teaspoon of dried oregano or 1 teaspoon of minced fresh leaves
• 2 teaspoons kosher salt
• 1/2 teaspoon of black pepper
• 1/8 teaspoon of ground nutmeg
• 1 cup of milk
• 1 cup of dry red or white wine
• 2 cans of peeled whole tomatoes
• 1 bay leaf
• Cooked pasta
• Optional: Shredded Parmesan cheese

INSTRUCTIONS

1. Heat up your olive oil in your chosen skillet over medium heat. Add the onion, celery, carrot, and a teaspoon of salt. Cook until the onion is glassy and all the vegetables are softened, about 6 to 8 minutes. Add the tomato paste and garlic, and simmer for about 30 seconds.
2. Add your beef, break it apart with your spoon, and cook it until it’s browned. Stir in the thyme, nutmeg, oregano, pepper, and remaining teaspoon salt.
3. Add the milk and bring to a rapid simmer. Continue cooking until the milk has reduced entirely and very little liquid remains, roughly 10 minutes. Stir in the wine and let it simmer until reduced completely, about 10 minutes. Transfer the beef mixture to the slow cooker.
4. Open the cans of tomatoes and strain them, reserving the juices. Put them in the slow cooker, mashing them against the pot’s side to break them down.
5. Add the bay leaf and mix everything. It should have a thick consistency. But if it looks too dry, mix in a little of the reserved tomato juice until it thickens. If it seems too runny, the excess liquid will evaporate at the end.
6. Cover and cook on LOW for about 6 to 8 hours. On the last 30 minutes, check on your sauce. If it looks a bit too soupy, remove the lid to allow any excess liquid to evaporate. If it seems dry, then stir in some of the leftover tomato juices. Your finished sauce should be thick and creamy. Serve over cooked pasta with Parmesan sprinkled on top.