Yields:
7 - 8 c.
Prep Time:
55 mins
Total Time:
4 hrs 55 mins
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Bolognese is such a hearty, meaty, rich, wonderful dish. It's a really comforting Italian dinner recipe that feels a little fancier than your regular ol' spaghetti sauce but is just as easy. The thing about bolognese, though, is that it has all these sneaky little chopped veggies in it that make it so delicious, and my kids are none the wiser. In terms of meat, you can use just ground beef like I've done here, or a combination of beef and sausage, plain ground pork, or ground turkey. Use what you have! Bolognese is very forgiving. Just know that this is one of those slow cooker recipes that feeds a small army, so, unless you are feeding a small army, be prepared to freeze half for later!
Do you have to brown the meat before adding it to the slow cooker?
Yes, this step makes a big difference. Browning the meat before adding it to the slow cooker allows you to render the fat and drain the excess so your sauce doesn't turn out greasy. It also deepens the flavor of the sauce because of the caramelization that happens with the beef as it browns.
How do you keep bolognese from getting watery in a slow cooker?
Use just the right amount of liquid to moisten the meat, without leaving it to swim in tomatoes, milk, or broth. The bolognese might look thick to start, however the sauce creates steam while cooking, which collects on the lid and is transferred back to the sauce. The sauce will be a lot more moist after the 4 to 6 hours of cooking than when you start!
Why do you put milk in bolognese?
Milk helps tenderize the beef and balance the acidity of the tomatoes and wine. The sauce won’t be milky or creamy once cooked, but takes on a rich, silky texture from this dairy add-in. Trust the process.
Why do you add a parmesan rind to bolognese sauce?
As the sauce slowly cooks, the rind softens and infuses the sauce with a deep, rich, savory flavor. It's not crucial to a good sauce, but it can make your sauce even better! As I use up parmesan cheese, I like to store the rinds in a zip-top bag in the freezer so I always have one ready to go when it comes time to make soups, risotto, or this bolognese! Be sure to remove the rind from the sauce before serving.
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Ingredients
- 2 Tbsp.
olive oil, divided
- 2
celery stalks, chopped
- 1
carrot, chopped
- 1
onion, chopped
Kosher salt and freshly ground black pepper, to taste
- 3
cloves garlic, finely chopped
- 1/3 cup
tomato paste
- 1/2 cup
dry red wine
- 2 lb.
ground beef
- 1 1/2 cups
whole milk
- 1
(28-oz.) can of crushed tomatoes
- 1 1/2 tsp.
dried oregano
- 1 1/2 tsp.
dried basil
- 1 tsp.
dried thyme
- 1/4 tsp.
red pepper flakes, plus more to taste
- 1/4 tsp.
ground nutmeg
- 1
parmesan rind (optional)
To serve:
- 1 lb.
fettuccine
Grated parmesan cheese, to serve
Chopped fresh basil, for serving
Chopped fresh parsley, for serving
Directions
- Step 1In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the celery, carrot, and onion, and season with salt and pepper. Cook until softened, about 10 minutes.
- Step 2Stir in the garlic and cook for another minute. Add the tomato paste and cook for 1 minute more. Add the red wine and cook, scraping the bottom of the pan, until it is mostly reduced, about 3 minutes. Pour the mixture into the base of a slow cooker.
- Step 3Pour the remaining 1 tablespoon of oil into the skillet. Add the beef and season with salt and pepper. Cook, breaking up the meat, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 7 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and parmesan rind, if using. Season with salt. Stir it up, cover, and cook on high for 4 hours (or low for 6 hours).
- Step 4Skim off any fat on top and check the consistency. (If it is too thick, add a bit of water.) Remove the parmesan rind.
- Step 5To serve: Bring a large pot of water to a boil. Season with salt. Cook fettuccine according to the package directions. Reserve 2 cups of pasta water and drain the pasta.
- Step 6Toss the pasta with half of the bolognese sauce and 1 cup of the reserved pasta water (or more if you like). Reserve the remaining sauce for another day. Serve topped with lots of grated parmesan, chopped basil, and chopped parsley.
Tip: This is a great big batch recipe. It makes enough to dress 2 pounds of pasta. Make a batch for Sunday dinner, then freeze the rest for up to 2 months!
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