Halloween is one of those days that starts off like any other, but doesn’t end until much later, and no one can say exactly when that will be. I thought it would be a great idea to find something to cook all day and eat when an opportunity presented itself. Slow cooker Bolognese fit the bill quite nicely.
This recipe was in fact called “slow-cooker Bolognese sauce” but I’ve re-arranged several ingredients, especially the meat to make it more to my taste. The result is a dish that is ready when you are, and an awesome smell in the house as well.
Prep time – 20 minutes / Cook time – 10 hours
- 2 T. unsalted butter
- 1 small onion, chopped fine
- 1/2 c. shredded carrots, chopped
- 1 stalk celery, chopped fine
- 4 cloves garlic, minced
- 1 6 oz. can tomato paste
- 2 lbs. ground chuck
- 1 lb. ground pork
- salt and pepper
- 3 c. whole milk
- 3 c. dry white wine
- 2 28 oz. cans whole tomatoes, pureed
Heat butter in Dutch oven, over medium high heat (or directly in the slow cooker you will use, provided it has a “simmer” setting). Add onion, carrots and celery and cook until softened, about 6 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Add meat, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up meat with a wooden spoon, until crumbled into tiny pieces and lightly browned, about 5 minutes.
Add milk and bring mixture to a vigorous simmer, cook until milk evaporates and only clear fat remains, approximately 10 to 15 minutes. Add wine and tomatoes; cover and bring to a boil. If you didn’t start in the slow cooker, transfer mixture there and cover, set temperature to high and bring to a boil once again.
Once boiling, remove lid and simmer until sauce is very thick, which should be in about 7 or 8 hours. Season with salt and pepper and serve over papperdelle or flat noodle of your choice.
