Slow Cooker Saucy Sunday Bolognese Pasta.
Ingredients
- 3 slices thick-cut bacon, chopped
- 2 medium yellow, onions chopped
- 6 cloves garlic, minced or grated
- 1 pound lean ground beef or chicken
- 3/4 pound ground spicy Italian chicken sausage
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- kosher salt and black pepper
- 4 carrots, finely chopped
- 4 celery stalks, finely chopped
- 2 (28 ounce) cans crushed San Marzano tomatoes
- 1 (6 ounce) can tomato paste
- 1 1/4 cups dry red wine, such as Sangiovese
- 2 sprigs fresh thyme
- 1 pound rigatoni pasta
- 2 tablespoons extra virgin olive oil
- 2 cups torn sourdough bread
- 2 tablespoons fresh oregano leaves
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon crushed red pepper flakes
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Instructions
- 1. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Add the onion, garlic, beef, sausage, oregano, basil, and season with salt and pepper. Brown all over breaking up the meat as you go, about 10 minutes. Remove the skillet from the heat.
- 2. Transfer the meat to the bowl of your slow cooker. Add the carrots, celery, tomatoes, tomato paste, red wine, and thyme. Season with salt and pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
- 3. Remove the thyme. If the sauce is soupy, crank the heat up to high and cook, uncovered for 20-30 minutes. If the sauce needs additional liquid, add 1-2 cups water or beef broth.
- 4. To make the breadcrumbs. Preheat oven to 425° F. On a baking sheet, toss the bread, with olive oil, oregano, and a pinch of salt. Bake 10 minutes, until toasted. Crumble the bread into fine crumbs using your fingers or pulse in a food processor. Toss with parmesan and red pepper flakes.
- 5. Bring a large pot of salted water to a boil and boil the pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water. Drain. Use the pasta water to thin the Bolognese sauce, if needed.
- 6. To serve, divide the pasta among bowls and ladle the bolognese over top. Serve topped with breadcrumbs, parmesan, and fresh herbs. Enjoy!
- 1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Add the onion, garlic, beef, sausage, oregano, basil, and season with salt and pepper. Brown all over, about 10-15 minutes. If using a smaller instant pot, it's easiest to brown the meat in 2 batches or on the stove. Turn the Instant Pot off.
- 2. To the instant pot, add the carrots, celery, tomatoes, tomato paste, red wine, and thyme. Season with salt and pepper. Stir to combine. Cover and cook on high pressure for 20 minutes.
- 3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté. Bring to a boil, boil 5-10 minutes or until the liquid reduces just slightly. Turn the instant pot off. Remove the thyme.
- 4. Finish as directed about through step 4.
- 1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. Add the onion, garlic, beef, sausage, oregano, basil, and season with salt and pepper. Brown all over, breaking up the meat as you go, about 10 minutes. Remove the skillet from the heat.
- 2. Add the carrots, celery, tomatoes, tomato paste, red wine, and thyme. Add 2 cups water. Season with salt and pepper. Stir to combine. Cover and cook over medium-low heat for 2-3 hours, stirring occasionally. If the sauce needs additional liquid, add water or beef broth to thin.
- 3. Remove the thyme. If the sauce is soupy, cook uncovered for 20-30 minutes over medium heat.
- 4. Finish as directed about through step 4.
Source
Original recipe: View Original