Slow-Cooker Bolog­nese Sauce,

Southern Living (USA) - - Contents -


| SERVES 12|

1 lb. 90 ⁄ 10 lean ground beef 12 oz. (3 links) hot Ital­ian sausage,

cas­ings re­moved

8 oz. diced pancetta (1 12 ⁄ cups) 1 medium yel­low onion, chopped

(2 cups)

2 cel­ery stalks, chopped (1 cup)

2 large car­rots, chopped (1 14 ⁄ cups)

3 gar­lic cloves, chopped (about 1 Tbsp.)

3 Tbsp. tomato paste

12 ⁄ cup dry red wine

2 tsp. gran­u­lated sugar

2 tsp. dried Ital­ian sea­son­ing

1⁄ 12 tsp. kosher salt

12 ⁄ tsp. black pep­per

1 fresh bay leaf 2 (28-oz.) cans whole peeled

toma­toes, drained and rinsed

2 lb. un­cooked ziti or penne pasta Freshly shaved Parmi­giano-

Reg­giano cheese

Fresh basil leaves

1. Com­bine ground beef, sausage, and pancetta in a large skil­let. Cook over medium-high, stir­ring to break into small pieces, un­til browned, about 8 min­utes. Us­ing a slot­ted spoon, trans­fer meat to a 6-quart slow cooker; re­serve drip­pings in skil­let.

2. Add onion, cel­ery, and car­rots to hot drip­pings; cook over medium-high, stir­ring oc­ca­sion­ally, un­til ten­der, about 10 min­utes. Add gar­lic and tomato paste; cook, stir­ring con­stantly, un­til fra­grant, about 30 sec­onds. Add red wine; cook, stir­ring oc­ca­sion­ally, un­til liq­uid has al­most com­pletely evap­o­rated, about 2 min­utes. Add onion mix­ture to slow cooker with meat. Stir in sugar, Ital­ian sea­son­ing, salt, pep­per, and bay leaf. Us­ing your hands, crush toma­toes to break apart; add to slow cooker and stir. Cover and cook on LOW un­til fla­vors meld, about 6 hours. Re­move and dis­card bay leaf.

3. Cook pasta in salted wa­ter ac­cord­ing to pack­age di­rec­tions. Drain well. Serve sauce over pasta; top with cheese and

basil. Sauce can be re­frig­er­ated in an air­tight con­tainer up to 5 days or frozen up to 3 months.

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