Ingredients: |
Ingredients: 1 medium yellow onion, finely chopped
2 celery ribs, finely chopped
1 medium carrot, finely chopped
1 T. olive oil
2 garlic cloves, minced
2 T. tomato paste
2 lb. lean ground beef
1 T. kosher salt
2 tsp. sugar
2 tsp. dried Italian seasoning
½ tsp. ground black pepper
¼ tsp. ground nutmeg
1 bay leaf
½ c. red wine
2 (28 oz.) cans whole peeled tomatoes
⅔ c. heavy cream
1 lb. pappardelle pasta or wide fettuccine
freshly shaved Parmigiano-Reggiano cheese (for topping)
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Directions: |
Directions: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. crock pot.
Add beef to skillet, and cook, stirring often, 7 minutes, or until crumbled and no longer pink; drain grease. 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 crock pot and stir to combine.
Drain tomatoes, reserving liquid. Using your hands, crush tomatoes, and break them apart. Add to crockpot, and stir to combine.
Cover and cook on LOW 6 hours. Stir in cream. Check sauce; it should be thick and creamy. If soupy, uncover and cook 30 minutes more. If dry, stir in reserved canned tomato liquid, 1 T. at a time, to thin sauce. Discard bay leaf.
Cook pasta according to package directions. Drain well. Toss together pasta and 4 cups sauce. Reserve remaining sauce for another use.
Top with shaved cheese & serve immediately.
Refrigerate sauce up to 5 days, or freeze up to 3 months. |
This recipe for Bolognese Sauce (over pappardelle pasta) is from