Slow-Cooker Bolognese Sauce
From Cook’s Country
Has Kim tried this? No
This recipe can be partially made the night before. Complete steps 1 and 2 and refrigerate in the Dutch oven. The next morning, bring the mixture back to a boil, transfer it to the slow cooker, and proceed as directed.
3 tbsp unsalted butter
1/2 small onion, chopped fine
1 small carrot, peeled and chopped fine
1/2 rib celery, chopped fine
3 garlic cloves, minced
3 tbsp tomato paste
3 lbs meatloaf mix
3 c whole milk
3 c dry white wine
2 (28-oz) cans whole tomatos, blended smooth
1 tsp chopped fresh thyme
1. Heat butter in Dutch oven over medium-high heat until foaming. Add onion, carrot, and celery and cook until softened but not colored, about 6 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Add meat, 1 tsp salt, and 1/2 tsp pepper and cook, breaking up meat, until crumbled into tiny pieces and lightly browned, about 5 minutes.
2. Add milk, bring to vigorous simmer, and cook until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine, tomatoes, and thyme. Cover and bring to boil. Transfer mixture to slow cooker, cover, set temperature to high, and bring to boil.
3. Once mixture comes to boil, remove lid and simmer until sauce is very thick, 7 to 8 hours. Season with salt and pepper, serve.