Recipe: Bolognese Pasta Sauce

slow cooker meat sauce
bolognese pasta for dinner

Do you use jar spaghetti sauce? Wouldn’t you love to be able to slip into the conversation over dinner out with your fancy friends that you “make your own sauce”? Like “oh we had homemade bolognese pasta last night, so maybe I’ll go with the filet?”

This is the spaghetti sauce recipe for you! I wouldn’t steer you wrong, if I can do it, so can you. Actually, it’s so good that you could probably make it when you “have everyone over”. 

If you are motivated in the morning, you can make it and then slow cook it in the crock pot all day. I did not read the entire recipe the first time….. so when I got to the part about putting it in the crockpot for 6 hours, it was kinda too late as it was already dinner time. But it didn’t even matter it was still delicious. KN was impressed with my efforts.  

just-browsing, meat sauce

Bolognese Pasta Sauce

Serves 8
Delicious, impress your guests, meat sauce


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Prep Time
40 min

Prep Time
40 min

Ingredients
  1. 1 medium onion finely chopped
  2. 2 celery ribs finely chopped
  3. 1 medium carrot finely chopped
  4. 1 Tbsp olive oil
  5. 2 garlic cloves minced
  6. 2 Tbsp tomato paste
  7. 2 lb lean ground beef
  8. 1 Tbsp kosher salt
  9. 2 tsp sugar
  10. 2 tsp Italian seasoning
  11. 1/2 tsp pepper
  12. 1/4 tsp ground nutmeg
  13. 1 bay leaf
  14. 1/2 cup red wine
  15. 2 28 oz cans whole peeled tomatoes
  16. 2/3 cup heavy cream
  17. 2 lb fettuccine
Instructions
  1. Stir first 3 ingredients in hot oil in skillet until tender, add garlic and tomato paste, stir together for 30 seconds. Put it in the crock pot.
  2. Cook the ground beef, drain it, stir in salt through bay leaf. Add the wine and stir until the liquid is gone. Put it in the crock pot and stir together.
  3. Drain the tomatoes but save the liquid for later. Hand crush the tomatoes and mix in the crock pot.
  4. Cook on low for 6 hours.
  5. Add the cream and if needed add the liquid from the tomatoes. Remove the bay leaf.
  6. Serve with pasta and fresh parmigiano-reggiano cheese.
Notes
  1. This makes a lot, I froze half of it for another time.
Adapted from Southern Living
Adapted from Southern Living
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