SLOW-COOKER BOLOGNESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h45m
Yield 16 servings
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.
- Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, 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 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.
- Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.
- Remove the rind and serve over spaghetti with lots of grated Parmesan and topped with fresh basil and parsley. Extra sauce can be frozen for later use.
SLOW-COOKER CHICKEN BOLOGNESE
Just what you need after a long day: a slow-cooker chicken bolognese sauce that cooks all day-so all you have to do before dinner is cook the pasta.
Provided by My Food and Family
Categories Pasta
Time 6h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place vegetables in slow cooker; top with chicken. Mix pasta sauce and dressing; pour over chicken. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 4 hours). About 15 min. before serving chicken, cook pasta as directed on package, omitting salt.
- Stir basil into ingredients in slow cooker. Drain pasta; serve topped with chicken mixture and cheese.
Nutrition Facts : Calories 520, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 34 g
SIMPLE BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.
CHUCK'S BOLOGNESE
This hearty Bolognese sauce with spaghetti is a perfect dinner any day of the week! Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Sauces
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a large pan and saute the onions and carrots until translucent, about 5 minutes. Add the garlic, thyme and chile flakes. Saute for 2 more minutes. Add 1/2 cup veal stock into the vegetable mixture. Add the ground beef, veal and pork, stirring and adding more veal stock when necessary to keep the meat moist. Sprinkle with salt and pepper. Cook for about 10 minutes.
- Add the milk and stir. Continue cooking until half of the liquid has evaporated, about 2 minutes. Add the tomato paste, the remaining veal stock and continue cooking until desired thickness. Adjust the seasoning.
- Cook the pasta in salted boiling water, about 8 minutes. Drain and mix with the butter, and then add the sauce, chives and basil. Mix well. Serve with grated Pecorino cheese.
Nutrition Facts : Calories 653.6, Fat 49, SaturatedFat 20.9, Cholesterol 158.9, Sodium 808.2, Carbohydrate 21.8, Fiber 4.2, Sugar 10.6, Protein 33.7
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