Slow-Cooker Bolognese Sauce
Makes 3 quarts sauce, serves 12|
Hands-On Time:
35m
|
Total Time:
8hr
30m
Ingredients
- 1 medium onion, finely chopped (1/2 cup)
- 1 stalk celery, finely chopped (1/2 cup)
- 1 carrot, finely chopped (3/4 cup)
- 2 tablespoons olive oil
- 1 1/2 pounds combined ground beef and pork, or meat-loaf mix
- 1 cup milk
- 1 6-ounce can tomato paste
- 6 14-ounce cans diced tomatoes
- 4 teaspoons kosher salt
- 1/2 teaspoon ground nutmeg
Directions
- In a large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat, stirring frequently, until tender, about 10 minutes.
- 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.
- 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.
- Cook on low for 8 hours, or on high for 4 hours.
Nutritional Information
- Per Serving
- Calories 101Calories From Fat 0%Calories 101Calories From Fat 47%
- Calcium 69mg
- Carbohydrate 7g
- Cholesterol 22mg
- Fat 5g
- Fiber 1g
- Iron 1mg
- Protein 7mg
- Sat Fat 2g
- Sodium 683mg
- Calcium 69mg
- Carbohydrate 7g
- Cholesterol 22mg
- Fat 5g
- Fiber 0g
- Iron 1mg
- Protein 7mg
- Sat Fat 2g
- Sodium 683mg
What does this mean? See Nutrition 101.
Quick Tip
Add a tablespoon of tomato paste to pasta sauces or soups for richer flavor and a thicker texture.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
