Spoon this savory Italian meat sauce over any pasta of your choice. We love the long, ribbon-style pappardelle.
1 3/4 cups chopped onion
2/3 cup chopped celery
1/2 cup finely chopped carrot
6 garlic cloves, minced
1/2 pound ground beef, extra lean
1/2 pound lean ground pork
1/2 pound ground veal
1 1/2 cups canned crushed tomatoes
1 cup dry red wine
1 cup lower-sodium beef broth
1/4 cup chopped fresh parsley
2 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 bay leaf
How to Make It
Heat a large nonstick skillet over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 4 minutes. Add beef, pork, and veal to vegetable mixture. Cook 5 minutes or until browned; stir to crumble. Drain meat mixture; place in a 6-quart electric slow cooker. Stir in tomatoes and remaining ingredients. Cover and cook on LOW for 8 hours. Remove and discard bay leaf.
Freezer Tip: The beauty of bolognese? It freezes well. Make it ahead to have on hand for busy weeknights.
I read the other reviews so decided to experiment a bit. Used my grocery store's meatloaf mix (1 lb ground round/1/2 lb ground pork sausage) so no veal. Then added pancetta which I browned along with the other meats. Then I split the batch for seasoning:
1.) 1/3rd as the recipe is given with sugar, cinnamon, oregano & thyme (everything in the correct proportions);
2.) 1/3rd with no sugar, no cinnamon but oregano & thyme per recipe;
3.) 1/3rd with no sugar, no cinnamon and substituted 1/2 T basil and a pinch of freshly grated nutmeg for the oregano & thyme.
I didn't care for the 1/3 with the sugar & cinnamon, but loved both thirds without; probably preferrring the basil version, if I had to pick just one.