Slow-Cooker Bolognese Sauce

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Photo by Roland Bello
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  • Makes 3 quarts sauce, serves 12
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    Nutritional Information

    Per Serving

    • Calories 101 calories
    • Calories 0 calories from fat
    • Fat 5 g
    • Sat Fat 2 g
    • Cholesterol 22 mg
    • Sodium 683 mg
    • Protein 7 mg
    • Carbohydrate 7 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 69 mg

Ingredients

  1. Check 1 medium onion, finely chopped (1/2 cup)
  2. Check 1 stalk celery, finely chopped (1/2 cup)
  3. Check 1 carrot, finely chopped (3/4 cup)
  4. Check 2tablespoons olive oil
  5. Check 1pound ground beef
  6. Check 1/2pound ground pork
  7. Check 1cup milk
  8. Check 1 6-ounce can tomato paste
  9. Check 6 14-ounce cans diced tomatoes
  10. Check 4teaspoons kosher salt
  11. Check 1/2teaspoon ground nutmeg
  12. Check Long pasta (such as pappardelle), for serving

Directions

  1. In a large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat, stirring frequently, until tender, about 10 minutes.
  2. Add the meat and cook, stirring frequently, until it loses its pink color. Add the milk. Increase heat to high and cook until the milk has evaporated. Transfer the mixture to a 4- to 6-quart slow cooker.
  3. Return the skillet to the heat and add the tomato paste; cook over low heat to reduce its bitterness, about 5 minutes. Add the tomato paste to the cooker, along with the tomatoes, salt, and nutmeg.
  4. Cook on low for 8 hours, or on high for 4 hours. Serve warm over pappardelle or some other long pasta.