12 oz (3 links) hot Italian sausage, casings removed
8 oz. diced pancetta ( 1 1/2 cups)
1 medium yellow onion, chopped. (2 cups)
2 celery stalks, chopped. (1 cup)
2 large carrots, chopped. (1 1/4 cups)
3 garlic cloves, chopped. (About 1 Tbsp)
3 Tbsp tomato paste
1/2 cup dry red wine
2 tsp sugar
2 tsp dried Italian seasoning
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 fresh bay leaf
2 (28 oz) cans whole peeled tomatoes, drained and rinsed
Uncooked ziti or penne pasta
Freshly shaved parmigiana-reggiano cheese
Fresh basil leaves
Instructions
Combine ground beef, sausage and pancetta in a large
skillet. Cook over medium-high, stirring to break into small
pieces, until browned, about 8 min. Using a slotted spoon,
transfer meat to a 6-quart slow cooker; reserve drippings in
skillet.
Add onion, celery and carrots to hot drippings; cook over
medium-high, stirring occasionally, until tender, about 10 min.
Add garlic and tomatoe paste; cook, stirring constantly, until
fragrant, about 30 sec. Add red wine; cook, stirring
occasionally, until liquid has almost completely evaporated,
about 2 min. Add onion mixture to slow cooker with meat. Stir
in sugar, Italian seasoning, salt, pepper and bay leaf. Using
your hands, crush tomatoes to break apart, add to slow cooker
and stir. Cover and cook on LOW until flavors meld, about 6
hrs. Remove and discard bay leaf.
Cook pasta in salted water according to instruction. Drain
well. Serve sauce over pasta; top with cheese and basil.
You can store in a tight container up to 5 days or freeze for 3
months.
Originally Submitted
12/9/2018
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