Like the smart girl that I am, today I planned to be lazy. I picked up all the ingredients necessary to make crockpot bolognese. A little lazy since I let the crockpot do the work, but still a delicious meal at the end of the day. Personally, I prefer my bacon-packed stove top bolognese but this recipe certainly does the job.
Ingredients:
1 tbsp olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, finely chopped
2-3 cloves of garlic, minced
1-2 pounds ground beef or turkey
1/8 teaspoon nutmeg
1 tsp salt
1/2 tsp pepper
1 cup whole milk
1 cup white wine
2 28-oz cans of whole peeled tomatoes, drained and crushed
Directions:
1) Heat olive oil a dutch oven over medium heat. Add onion, celery, and carrot and cook until the onion is tender. Add the garlic and cook until fragrant, about 30 seconds. Add the beef or turkey, breaking it apart with your spoon and cooking until it is just browned. Season with nutmeg, salt, and pepper.
2) Stir in the milk and bring it to a rapid simmer. Continue simmering until the milk has reduced completely and very little liquid remains, about 10 minutes. Stir in the wine and simmer again until reduced completely, about 10 minutes. Transfer the beef mixture to the slow cooker.
3) Add the cans of tomatoes to the slow cooker and stir to combine. Cover and cook on HIGH for 6 hours or LOW for 8 hours. 4) In the last half hour of cooking, remove the lid to allow any excess liquid to evaporate and reduce the sauce. The finished sauce should be chunky and creamy without being soupy.
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, finely chopped
2-3 cloves of garlic, minced
1-2 pounds ground beef or turkey
1/8 teaspoon nutmeg
1 tsp salt
1/2 tsp pepper
1 cup whole milk
1 cup white wine
2 28-oz cans of whole peeled tomatoes, drained and crushed
Directions:
1) Heat olive oil a dutch oven over medium heat. Add onion, celery, and carrot and cook until the onion is tender. Add the garlic and cook until fragrant, about 30 seconds. Add the beef or turkey, breaking it apart with your spoon and cooking until it is just browned. Season with nutmeg, salt, and pepper.
2) Stir in the milk and bring it to a rapid simmer. Continue simmering until the milk has reduced completely and very little liquid remains, about 10 minutes. Stir in the wine and simmer again until reduced completely, about 10 minutes. Transfer the beef mixture to the slow cooker.
3) Add the cans of tomatoes to the slow cooker and stir to combine. Cover and cook on HIGH for 6 hours or LOW for 8 hours. 4) In the last half hour of cooking, remove the lid to allow any excess liquid to evaporate and reduce the sauce. The finished sauce should be chunky and creamy without being soupy.
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