Slow Cooker Bolognese Sauce
I have made Bolognese sauce before, but it was on the stove top, which requires ongoing attention. Better is a slow cooker!
- 60g pancetta, proccuitio or smoked bacon slices (optional)
- 2 Yellow onions, finely chopped
- 2 carrots, finely chopped
- 1 celery stalk, finely chopped
- 1 zucchini, small, finely chopped
- 1.5 kg ground beef, lean
- 2 cups broth
- 1½ cups red wine (don’t be sad, that still leaves some for drinking while this simmers)
- 28 oz can crushed plum tomatoes
Over medium-high heat, add the pancetta and sate until it begins to soften, about 1 minute. Add the vegetables and saute until the onion is translucent, about 5 minutes. Add the beef and cook, breaking up the meat until it is no longer red, about 7 minutes. Transfer to slow cooker.
Add wine to the pan and raise the heat to high. Bring to a boil and deglaze the ban. Pour liquid into the slow cooker, along with the broth and tomatoes. Stir to combine. Season with Herbamare and cracked pepper.
Cover and cook on high-heat for 4 hours, or low-heat for 8 hours. Freezes well.
Ideas for serving:
- pan fry mushrooms; pour sauce and mushrooms over sliced polenta. Bake about 20 minutes. Optional: top with ½ cup shaved parmesan. Serve with a green salad.
- Roast spaghetti squash, cut in half length-wise, at 350F for 45 minutes. Scoop out with a fork and pour over sauce. Roasted bell peppers and sauteed zucchini with mushrooms make an excellent side dish.
Adapted from: Meals in Minutes: Slow Cooker quick, easy & delicious by Norman Kolpas (2011), p80. I picked it up at Dollarama.