Photo: Greg Dupree; Styling: Heather Chadduck Hillegas
Hands-on Time
40 Mins
Total Time
6 Hours 40 Mins
Yield
Makes 6 to 8 servings

Traditionally, Bolognese sauce requires hours of babysitting as it simmers on the stove, but our recipe is virtually hands-off.

How to Make It

Step 1

Sauté first 3 ingredients in hot oil in a large skillet over medium-high heat 8 minutes or until tender. Add garlic and tomato paste; cook, stirring constantly, 30 seconds. Transfer to a 6-qt. slow cooker.

Step 2

Add beef to skillet, and cook, stirring often, 7 minutes or until crumbled and no longer pink; drain. Stir in kosher salt and next 5 ingredients. Stir in wine, and cook, stirring occasionally, 7 minutes or until almost all liquid evaporates. Add to slow cooker, and stir to combine.

Step 3

Drain tomatoes, reserving liquid. Using your hands, crush tomatoes, and break them apart. Add to slow cooker, and stir to combine.

Step 4

Cover and cook on LOW 6 hours. Stir in cream. Check sauce; it should be thick and creamy. (If soupy, uncover and cook 30 more minutes. If dry, stir in reserved canned tomato liquid, 1 Tbsp. at a time, to thin sauce.) Discard bay leaf.

Step 5

Cook pasta according to package directions. Drain well. Toss together pasta and 4 cups sauce. (Reserve remaining sauce for another use.) Spoon into serving dishes, and sprinkle with desired amount of cheese. Serve immediately.

Chef's Notes

Refrigerate sauce up to 5 days, or freeze for up to 3 months.

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