Rating: 3 stars
390 Ratings
  • 1 star values: 35
  • 2 star values: 116
  • 3 star values: 122
  • 4 star values: 69
  • 5 star values: 48
Jane Kirby

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Credit: Roland Bello

Recipe Summary

hands-on:
35 mins
total:
8 hrs 35 mins
Yield:
Makes 3 quarts sauce, serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat, stirring frequently, until tender, about 10 minutes.

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  • 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. Serve warm over pappardelle or some other long pasta.

Nutrition Facts

calcium 69mg; 101 calories; carbohydrates 7g; cholesterol 22mg; fat 5g; fiber 1g; iron 1mg; protein 7mg; saturated fat 2g; sodium 683mg; calcium 69mg.
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