I almost always make a meatless sauce for spaghetti or a clam linguini, never do I make a bolognese sauce, so this was a real treat for myself and my family. I had a hankering for it so decided to make a really good one. I found a recipe from Williams-Sonoma and it looked really good. I tweaked it only slightly and let it cook for hours to develop the flavors in our slow cooker.
What a fantastic sauce, Ken was so excited!!
I have recently started using whole San Marzano tomatoes, they were actually on sale at my local grocery store and were one third less than the usual ones I use. The ones I used also were in a puree. I loved the flavor that they give a recipe and I now have a new favorite tomato!!
This recipe takes a little bit of prep time in the beginning but the browning of all the meats and vegetables adds to the deep of flavor!! ENJOY!!
A rich and delicious bolognese made in your crock pot!!
1 Tbsp. olive oil
1¼ lb. ground beef
1¼ lb. ground pork
Salt and pepper to taste
4 oz. pancetta, cut into ¼" dice
1 yellow onion, finely diced
2 carrots, peeled and finely diced
1 celery stalk, finely diced
5 garlic cloves, minced or equivalent in garlic paste
⅓ cup tomato paste
1 cup dry red wine
1 cup milk
2-28 oz. cans whole San Marzano tomatoes in puree
2 Tbsp. Italian herb paste
2 bay leaves
1 Parmigiano Reggiano rind
1 lb. spaghetti
Grated Parmigiano Reggiano for serving
In a large saute pan brown the pork and beef and then add it to a large crock pot bowl, drain off the fat in the pan. Brown the pancetta and add to the beef/pork mixture. Drain off the fat. Add 1 Tbsp. of olive oil. Saute the onion, carrots and celery until softened. Season with salt and pepper. Add the garlic and cook for 1 min. Make an open area in the middle of the pan and add the tomato paste, cook for 2 min. Add the wine and reduce to make a thick gravy. Add this mixture now to the crock pot.
Add the milk, tomatoes, herb paste, bay leaf, and Parmesan rind. Stir well into the beef mixture and break up some of the tomatoes. Season with salt and pepper.
Cook on high for about 3½ hours. Stirring once or twice, make sure it doesn't burn to the sides. Discard the bay leaves and Parmesan rind. Adjust seasonings.
Cook spaghetti according to package directions and serve with the bolognese sauce and grated Parmesan. Serve immediately.
This is hands down one of my favorite slow cooker recipes. It tastes like restaurant quality beef dip, we all just love it!! I got this wonderful recipe from my girlfriend Cheryl and we have made it countless of times over the years.
It is so easy to put together and you have the lovely dipping sauce to dunk and gobble down your sandwich with. I make this at anytime of the year. It is not a super thick stew or soup that you associate with the winter and the slow cooker. It works well for a crowd in the summer too, everyone loves Beef Dip!!
The beef is so juicy and flavorful, all you need is a great big yummy bun!!!
Seriously good!! You can add a larger roast and double the sauce. You might not want to double peppercorns and garlic though.
I am just jived about my slow cooker this winter, so many fabulous recipes have come out of it recently. I thought that dessert could be the next one.
I have bags of apples frozen in my freezer from when my girlfriend Marie brought me a huge bag back in the fall. Nothing I love better than a good apple crisp. This was lovely warm right out of the crock pot. So super easy with my all ready peeled and sliced frozen apples too.
I tweaked my already great recipe for apple crisp and loaded it all into the slow cooker. The flavor was rich, sweet and decadent. Everything an apple crisp should be. The topping was still crunchy too just like if it was baked in the oven.
With a little whipped cream or vanilla ice cream, you have an amazing dessert!!