Slow Cooker Bolognese
The wonderful flavor of this sauce comes from slow cooking, which can be a little tricky on the stovetop. But in a slow cooker, it’s a breeze.
Serves: 8Hands-on: 30 minutesTotal: 8 hours 30 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 1 large carrot, peeled and diced
- 1 large onion, peeled and diced
- 1 large celery stalk, diced
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 1 lb. ground sirloin
- 1 lb. ground pork
- 2 Tbsp. tomato paste
- ½ cup dry red wine
- 2 tsp. chopped fresh thyme
- ⅔ cup whole milk
- 2 cans (28 oz.) crushed tomatoes
- In a large skillet or Dutch oven, heat the oil over medium heat until hot but not smoking. Add the carrot, onion, and celery. Season with salt and pepper. Cook until softened, about 5–8 minutes.
- Using a slotted spoon, transfer the vegetables to a 4- to 5-quart slow cooker.
- Add the ground sirloin and pork to the pan and brown, about 10 minutes. Add the tomato paste and stir well. Cook for 2 minutes. Spoon the meat into the slow cooker.
- Turn the heat off under the pan and add the wine. Deglaze the pan well, scraping the browned bits off the bottom. Pour the wine into the slow cooker.
- Add the thyme, milk, and tomatoes and stir well. Cover and cook on low for 8 hours.