Slow-Cooker Bolognese Sauce over Pappardelle Pasta
Category
Entrees - Maindishes
Sub
Category
None
Servings
6 to 8
Ingredients
1 medium-size yellow onion, finely chopped
2 celery ribs, finely chopped
1 medium carrot, finely chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons tomato paste
2 pounds lean ground beef
1 tablespoon kosher salt
2 teaspoons sugar
2 teaspoons dried Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 bay leaf
1/2 cup red wine
2 (28-oz.) cans whole peeled tomatoes
2/3 cup heavy cream
1 pound pappardelle pasta or wide fettuccine
Freshly shaved or grated Parmigiano
Instructions
. Sauté first 3 ingredients in hot oil in a
large skillet over medium-high heat 8 minutes
or until tender. Add garlic and tomato paste;
cook, stirring constantly, 30 seconds. Transfer
to a 6-qt. slow cooker.
2. Add beef to skillet, and cook, stirring
often, 7 minutes or until crumbled and no
longer pink; drain. Stir in kosher salt and
next 5 ingredients. Stir in wine, and cook,
stirring occasionally, 7 minutes or until
almost all liquid evaporates. Add to slow
cooker, and stir to combine.
3. Drain tomatoes, reserving liquid. Using your
hands, crush tomatoes, and break them apart.
Add to slow cooker, and stir to combine.
4. Cover and cook on LOW 6 hours. Stir in
cream. Check sauce; it should be thick and
creamy. (If soupy, uncover and cook 30 more
minutes. If dry, stir in reserved canned tomato
liquid, 1 Tbsp. at a time, to thin sauce.)
Discard bay leaf.
5. Cook pasta according to package directions.
Drain well. Toss together pasta and 4 cups
sauce. (Reserve remaining sauce for another
use.) Spoon into serving dishes, and sprinkle
with desired amount of cheese. Serve
immediately.
Originally Submitted
9/27/2015
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