I have made Bolognese sauce before, but it was on the stove top, which requires ongoing attention. Better is a slow cooker!
- 60g Pancetta
- 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
- ½ cup milk
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.
Cover and cook on high-heat for 4 hours, or low-heat for 8 hours. Add the milk and stir to combine. Cover and cook another 20 minutes. Season with Herbamare and cracked pepper. Freezes well.
Ideas for serving: pan fry mushrooms; pour sauce and mushrooms over sliced polenta with ½ cup parmesan. Bake about 20 minutes.
Source: Meals in Minutes: Slow Cooker quick, easy & delicious by Norman Kolpas (2011), p80. I picked it up at Dollarama.