Slow-Cooker Recipe: Bolognese Sauce

This homemade meat sauce is so thick, it needs to be served over ziti or rigatoni. Spaghetti is too flimsy.

Yield:

Makes 3 quarts

Recipe from

Nutritional Information

Calcium 69 mg
Calories 101
Caloriesfromfat 0 %
Carbohydrate 7 g
Cholesterol 22 mg
Fat 5 g
Fiber 1 g
Iron 1 mg
Protein 7 mg
Satfat 2 g
Sodium 683 mg

Ingredients

1 medium onion, finely chopped (1/2 cup)
1 stalk celery, finely chopped (1/2 cup)
1 carrot, finely chopped (3/4 cup)
2 tablespoons olive oil
1 1/2 pounds combined ground beef and pork, or meat-loaf mix
1 cup milk
1 6-ounce can tomato paste
6 14-ounce cans diced tomatoes
4 teaspoons kosher salt
1/2 teaspoon ground nutmeg

Preparation

In a large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat, stirring frequently, until tender, about 10 minutes. Add the meat and cook, stirring frequently, until it loses its pink color. Add the milk. Increase heat to high and cook until the milk has evaporated. Transfer the mixture to a 4- to 6-quart slow cooker. Return the skillet to the heat and add the tomato paste; cook over low heat to reduce its bitterness, about 5 minutes. Add the tomato paste to the cooker, along with the tomatoes, salt, and nutmeg. Cook on low for 8 hours, or on high for 4 hours.

Note:

Jane Kirby,

March 2004