Rating: 4.5 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Adam Hickman
Recipe by Cooking Light December 2013

Gallery

Credit: Iain Bagwell; Styling: Cindy Barr

Recipe Summary

hands-on:
30 mins
total:
6 hrs 30 mins
Yield:
Serves 12 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

197 calories; fat 10.8g; saturated fat 3.8g; mono fat 4.2g; poly fat 1.1g; protein 16.3g; carbohydrates 6.9g; fiber 1.4g; cholesterol 52mg; iron 1.9mg; sodium 393mg; calcium 32mg.
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