SLOW COOKER BOLOGNESE
A very thick and hearty meat sauce simmered in the slow cooker.
Provided by VD711
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 4h50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion, and garlic until tender, about 10 minutes. Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the skillet, and pour in 1 cup milk. Bring to a simmer, reduce heat to medium-low, and simmer until the milk is absorbed, about 15 minutes.
- Place the beef mixture into a slow cooker, and set the cooker to High. Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. Mix in 1/2 cup milk and Parmesan cheese, stir well, and cook for 2 more hours.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 17.9 g, Cholesterol 43.9 mg, Fat 13 g, Fiber 3.9 g, Protein 16.3 g, SaturatedFat 4.6 g, Sodium 546.5 mg, Sugar 6.6 g
SLOW COOKER BOLOGNESE SAUCE
This is a great way to make a big batch of homemade Bolognese sauce and freeze it to have on hand for months. The slow cooking process really allows the flavors to develop and creates an incredible pairing for pasta.
Provided by Kelsey Nixon
Categories condiment
Time 7h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the garlic, carrots, celery and onions. Sprinkle with salt and pepper and cook about 3 minutes. Add the tomato paste, thyme and nutmeg, and continue cooking until the vegetables have softened and started to brown, about 2 minutes. Deglaze with the wine, pulling up any bits from the bottom of the pan. Season with salt and pepper.
- Carefully transfer to the slow cooker. Stir in the cream and tomatoes. Mix the pork and sirloin together in a separate bowl, using your hands, until combined. Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps. Cover and cook on high for 4 to 6 hours or on low 8 to 10 hours. Skim the accumulated grease from the surface before serving. Serve over pasta with crusty bread for soaking up the sauce.
SLOW-COOKER BOLOGNESE
Batch cook a healthy Bolognese using your slow cooker. Freeze the leftovers for easy midweek dinners when you're more pushed for time
Provided by Good Food team
Categories Dinner
Time 7h45m
Number Of Ingredients 17
Steps:
- Heat the oil in a large pan and fry the bacon and mince in batches until browned. Add to your slow cooker.
- Add the onions, carrots, celery, garlic, mushrooms, tomatoes, tomato purée, herbs, wine (if using), vinegar, sugar and seasoning to the slow cooker. Cover and cook on Low for 6-8 hours, then uncover, turn to High and cook for another hour until thick and saucy.
- Serve with cooked spaghetti and grated or shaved parmesan. To cook this entire recipe on the hob, check out our big-batch Bolognese recipe.
Nutrition Facts : Calories 295 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.87 milligram of sodium
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- Bring a large stockpot of water to boil. Core the fresh tomatoes and mark an "X" on the top and bottom so it's easier to peel. Add the tomatoes and allow the tomatoes to boil for 15 minutes. Drain and submerge the tomatoes in cold water to immediately stop from cooking further.
- In a large dutch oven, heat the olive oil over medium heat. Add the onions, celery, and carrots and allow to cook for 8-10 minutes or until the onions are translucent. Drain any unnecessary grease with the exception of about 1-2 tablespoons. Add the garlic along with the tomato paste and let cook for 30 seconds.
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- In a large deep pan, heat 1/4 cup olive oil. Add onion, celery and carrots and sauté until softened (8-10 mins). Add garlic and 1/2 cup parsley and stir 30 seconds or until garlic is fragrant. Transfer to slow cooker.
- In the same pan (without washing it), add ground beef, season with 1 tsp salt, 1/4 tsp pepper and sauté until cooked through and no longer red (6-10 mins). For leaner sauce, you can spoon off and discard excess oil at this point keeping 3 Tbsp oil in the pan. Add 1 cup white wine and sauté on med/high heat until wine has completely evaporated (8-10 mins). Transfer meat to slow cooker.
- Add 1 cup milk, 1 bay leaf, 1 Tbsp sugar, and both cans of tomatoes with juice and stir to combine.
- Cover and cook on low 8 hours or on high 3-4 hours. If it it seems too liquidy, let it cook with the lid off for the last 30 minutes.
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