Slow-Cooker Bolognese Sauce,
ACTIVE 25 MIN. - TOTAL 6 HOURS, 25 MIN.
| SERVES 12|
1 lb. 90 ⁄ 10 lean ground beef 12 oz. (3 links) hot Italian sausage,
8 oz. diced pancetta (1 12 ⁄ cups) 1 medium yellow onion, chopped
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-
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.