Written by Chris -
Bolognese sauce is a slow cooked, meat-based sauce for pasta originating in Bologna, Italy. It’s one of my absolute favorite Italian sauces! It’s perfect for a large family or can be easily frozen and kept on-hand for a quick and easy weeknight meal. Serve with a healthy side salad, and you will have one happy family!
Because Bolognese sauce needs to cook over low heat for several hours to develop the deep flavors it’s known for, a slow cooker/crock pot is ideal for this. You can make this with ground beef, or use a combination of meats like beef, veal and pork. That’s what I like to do.
This sauce starts out on the stovetop, and then it gets transferred to a slow cooker. If you have a slow cooker that allows you to sauté, you can skip the stovetop part. And if you want, you can prepare the meat mixture the night before, refrigerate, and then add to the slow cooker along with all the other ingredients the next day.
As you read through the recipe below, you may wonder why I am using NESTLÉ® CARNATION® Evaporated Milk. Simply put, it tenderizes the meat. This hearty sauce is best served over a wide cut pasta, so BUITONI Refrigerated Fettuccine will be a perfect match.
Ingredients for 14 servings (1/2 cup sauce plus 1 cup fettuccine):
- 2 tablespoons butter or extra-virgin olive oil
- 1 small onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon chopped fresh thyme (optional)
- Kosher salt and ground black pepper
- 3 ounces thinly sliced pancetta, chopped
- 1 1/2 pounds ground lean meat (all beef or a blend of beef chuck, veal and/or pork)
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 1 can (28 ounces) diced tomatoes, undrained
- 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
- 1/2 cup water
- 1 teaspoon MAGGI Beef or Chicken Flavor Instant Bouillon OR 1/3 of a MAGGI Beef or Chicken Flavor Bouillon Tablet
- 3 to 4 packages (9 ounces each) BUITONI Refrigerated Fettuccine
- 3/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (optional)
- Fresh thyme sprigs for garnish
MELT butter in large saucepan over medium heat. Add onion, carrot, celery, garlic, chopped thyme, pinch of salt and pepper; cook, stirring frequently, for 5 to 10 minutes or until tender but not browned.
INCREASE heat to medium-high; add the pancetta. Cook, stirring frequently, for 5 minutes or until pancetta is golden.
ADD the meat a third at a time, stirring and breaking lumps with a spoon between each addition. Cook for about 15 minutes total (this is where this recipe develops so much flavor, so let it cook the full 15 minutes).
STIR in tomato paste; cook for about 2 minutes.
ADD wine; bring to a boil. With a wooden spoon, scrape all the brown bits stuck to the bottom of the pan and cook for 3 to 4 minutes or until wine has almost evaporated.
TRANSFER mixture to slow cooker along with tomatoes with juice, evaporated milk, water and bouillon; then stir to combine.
COVER; cook on HIGH for 4 hours or LOW for 6 hours.
PREPARE pasta according to package directions (just make enough for what you plan to serve). Top with sauce, then sprinkle with a little cheese, if desired.
This plate is for me, so please excuse me while I eat. If you want to check out additional slow cooker recipes, visit meals.com.
|Turkey Bolognese with Vegetables||Pumpkin Sage Pasta|