Ingredients: |
Ingredients: 2 TBSP olive oil, divided
2 celery stalks, chopped
1 carrot, chopped
1 onion, chopped
salt and pepper to taste
3 cloves garlic, finely chopped
1/3 c tomato paste (I use one of the small cans)
1/2 cup dry red wine
2 lb ground beef
1 1/2 cups whole milk
1 28-oz can of crushed tomatoes (see note)
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1 tsp dried thyme
1/4 tsp red pepper flakes (plus more to taste)
1/4 tsp ground nutmeg
1 Parmesan rind (optional)
TO SERVE:
1 lb fettuccine
Grated parmesan cheese, to serve
Chopped fresh basil for serving
Chopped fresh parsley for serving
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Directions: |
Directions:In a large skillet, heat 1 TBSP of the oil over medium heat. Add the celery, cqrrot and onion, and season with salt and pepper. Cook intil softened, about 10 minutes
Stir in the garlic and cook for another minute. Add the tomato paste and cook for 1 minute more, add the red wine and cook, scraping the bottom of the pan, until it is mostly reduced, about 3 minutes. Pour the mixture into the base of the slow cooker.
pour the remaining 1 TBSP of oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up the meat, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 7 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and parmesan rind, if using. Stir it up, cover and cook on high for 4 hours or low for 6 hours.
Skim off any fat on top and check the consistency. If it’s too thick, add a bit of water. Remove the parmesan rind if using.
To Serve: bring a large pot of water to a boil. Season with salt. Cook fettuccine according to the package directions. Reserve two cups of pasta water and drain the pasta.
Toss the pasta with half of the bolognese sauce and 1 cup of the reserved pasta water (or more if you like). Reserve the remaining sauce for another day. Serve topped with lots of grated parmesan, chopped basil and parsley.
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Personal
Notes: |
Personal
Notes: I used a 28 oz can of fire-roasted crushed tomatoes and rather than thin with water, I added another large can of tomato sauce. I added the two cups of pasta water at the end, stirred it all together and then topped the fettuccine rather than mixing it in. Half feeds four people. Freeze the other half and use within 2 months.
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This recipe for The Pioneer Woman’s Slow-Cooker Bolognese is from