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Slow-Cooked Ragù

Photo: Iain Bagwell; Styling: Cindy Barr

 

Hands-on time 30 mins
Total time 6 hrs, 30 mins
Yield

Serves 12 (serving size: about 2/3 cup)

This meaty sauce is great ladled over any kind of pasta, and leftovers freeze well.

Ingredients

  • 2 ounces pancetta, chopped
  • 1 pound ground sirloin (90% lean)
  • 12 ounces lean ground pork
  • 1 (4-ounce) hot turkey Italian sausage link, casing removed
  • 1 tablespoon canola oil
  • 1 1/3 cups diced onion
  • 2/3 cup diced carrot
  • 2/3 cup diced celery
  • 1/4 cup unsalted tomato paste
  • 2 tablespoons minced fresh garlic
  • 1/2 cup dry white wine
  • 2 cups unsalted chicken stock (such as Swanson)
  • 1 (15-ounce) can unsalted crushed tomatoes
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper
  • 1 bay leaf

Nutrition Information

  • calories 197
  • fat 10.8 g
  • satfat 3.8 g
  • monofat 4.2 g
  • polyfat 1.1 g
  • protein 16.3 g
  • carbohydrate 6.9 g
  • fiber 1.4 g
  • cholesterol 52 mg
  • iron 1.9 mg
  • sodium 393 mg
  • calcium 32 mg

How to Make It

  1. Place pancetta in a large skillet over medium-high heat; cook 4 minutes or until beginning to brown, stirring occasionally. Add sirloin; cook 3 minutes or until browned, stirring to crumble. Place sirloin mixture in a 6-quart electric slow cooker. Return skillet to medium-high heat. Add ground pork and sausage; cook 5 minutes or until browned, stirring to crumble. Add pork mixture to slow cooker.

  2. Return skillet to medium-high heat. Add oil; swirl to coat. Add onion, carrot, and celery; sauté 4 minutes. Add tomato paste and garlic; cook 2 minutes, stirring frequently. Add wine; bring to a boil. Cook 2 minutes or until wine mostly evaporates, scraping pan to loosen browned bits. Add stock, tomatoes, 3/4 teaspoon salt, pepper, and bay leaf; bring to a boil. Carefully pour stock mixture into slow cooker; cover and cook on LOW for 6 hours. Discard bay leaf. Stir in remaining 1/4 teaspoon salt.