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 BOLOGNESE
Batch cook a healthy Bolognese using your slow cooker. Freeze the leftovers for easy midweek dinners when you're more pushed for time
Provided by Good Food team
Categories Dinner
Time 7h45m
Number Of Ingredients 17
Steps:
- Heat the oil in a large pan and fry the bacon and mince in batches until browned. Add to your slow cooker.
- Add the onions, carrots, celery, garlic, mushrooms, tomatoes, tomato purée, herbs, wine (if using), vinegar, sugar and seasoning to the slow cooker. Cover and cook on Low for 6-8 hours, then uncover, turn to High and cook for another hour until thick and saucy.
- Serve with cooked spaghetti and grated or shaved parmesan. To cook this entire recipe on the hob, check out our big-batch Bolognese recipe.
Nutrition Facts : Calories 295 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.87 milligram of sodium
CROCK POT BOLOGNESE SAUCE
Make and share this Crock Pot Bolognese Sauce recipe from Food.com.
Provided by DrGaellon
Categories Sauces
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- In a large skillet, warm oil over medium heat and saute bacon until browned and crisp; remove to a paper-towel lined dish and set aside.
- Add onion, garlic, carrots and celery to fat remaining in skillet. Saute until onion is translucent and limp, 3-5 minutes. Transfer to a slow cooker using a slotted spoon. Discard any fat remaining in pan.
- Pour tomatoes into a large bowl. Squeeze the tomatoes with your hand, crushing them into pulp. Pour pulp and juices into slow cooker.
- Brown beef and sausage in skillet. Drain off excess fat and add to slow cooker, along with bacon, mushrooms, tomato sauce, tomato paste, wine, stock, basil, oregano, bay leaf, salt and pepper. Cook on low for 4 hours. Serve sauce over hot pasta. (Remove bay leaf before serving.).
Nutrition Facts : Calories 232.4, Fat 14.7, SaturatedFat 5.1, Cholesterol 44.4, Sodium 464.9, Carbohydrate 10.5, Fiber 2.4, Sugar 5.8, Protein 13.7
SLOW COOKER BOLOGNESE SAUCE
This is a great way to make a big batch of homemade Bolognese sauce and freeze it to have on hand for months. The slow cooking process really allows the flavors to develop and creates an incredible pairing for pasta.
Provided by Kelsey Nixon
Categories condiment
Time 7h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the garlic, carrots, celery and onions. Sprinkle with salt and pepper and cook about 3 minutes. Add the tomato paste, thyme and nutmeg, and continue cooking until the vegetables have softened and started to brown, about 2 minutes. Deglaze with the wine, pulling up any bits from the bottom of the pan. Season with salt and pepper.
- Carefully transfer to the slow cooker. Stir in the cream and tomatoes. Mix the pork and sirloin together in a separate bowl, using your hands, until combined. Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps. Cover and cook on high for 4 to 6 hours or on low 8 to 10 hours. Skim the accumulated grease from the surface before serving. Serve over pasta with crusty bread for soaking up the sauce.
SLOW COOKER BOLOGNESE
A very thick and hearty meat sauce simmered in the slow cooker.
Provided by VD711
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 4h50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion, and garlic until tender, about 10 minutes. Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the skillet, and pour in 1 cup milk. Bring to a simmer, reduce heat to medium-low, and simmer until the milk is absorbed, about 15 minutes.
- Place the beef mixture into a slow cooker, and set the cooker to High. Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. Mix in 1/2 cup milk and Parmesan cheese, stir well, and cook for 2 more hours.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 17.9 g, Cholesterol 43.9 mg, Fat 13 g, Fiber 3.9 g, Protein 16.3 g, SaturatedFat 4.6 g, Sodium 546.5 mg, Sugar 6.6 g
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SLOW COOKER BOLOGNESE SAUCE - NATASHASKITCHEN.COM
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5/5 (44)Category EasyCuisine $20-$23Total Time 8 hrs 25 mins
- In a large deep pan, heat 1/4 cup olive oil. Add onion, celery and carrots and sauté until softened (8-10 mins). Add garlic and 1/2 cup parsley and stir 30 seconds or until garlic is fragrant. Transfer to slow cooker.
- In the same pan (without washing it), add ground beef, season with 1 tsp salt, 1/4 tsp pepper and sauté until cooked through and no longer red (6-10 mins). For leaner sauce, you can spoon off and discard excess oil at this point keeping 3 Tbsp oil in the pan. Add 1 cup white wine and sauté on med/high heat until wine has completely evaporated (8-10 mins). Transfer meat to slow cooker.
- Add 1 cup milk, 1 bay leaf, 1 Tbsp sugar, and both cans of tomatoes with juice and stir to combine.
- Cover and cook on low 8 hours or on high 3-4 hours. If it it seems too liquidy, let it cook with the lid off for the last 30 minutes.
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- In a large deep saute pan, sauté pancetta on low heat until the fat melts, about 4-5 minutes. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.
- Increase flame to medium-high; add meat, season with salt and pepper and sauté until browned. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.
- Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.
- After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite pasta or spaghetti squash.
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