lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, October 19, 2015

Crockpot Bolognese Sauce

I had planned to make my usual Bolognese, but our life had other plans.  There was just no way to make the cook time work with our schedule.  We had a house showing and not enough time to get the sauce made, not to mention we had a huge TexMex lunch.  So Bolognese was pushed off until the next day, which necessitated finding a recipe for the crockpot...and one that also aligned well with the ingredients I had purchased for my usual recipe.  I used a Skinnytaste recipe as my inspiration, but I made quite a few changes.  It was a huge hit and I loved that it simmered in the crockpot all day instead of simmering on the stove for a couple hours...much easier for me.
Crockpot Bolognese Sauce

3 slices bacon, cut into lardons
½ white onion, minced
2 carrots, minced
1 tablespoon tomato paste
1 pound lean ground beef
¼ cup white wine
1 - 28 oz can crushed tomatoes
1 bay leaf
salt and fresh cracked pepper
¼ cup half & half

In a skillet, cook the bacon on low heat until crisp, about 5 minutes. Add onions and carrots, cook on medium low until soft, about 5 minutes more. Add the tomato paste, sauté for one minute more. Increase the heat to medium-high, add the ground beef and sauté until browned. Drain off the fat, then add the wine, cook for 3 minutes more. Add the meat mixture to the crockpot, along with the tomatoes and bay leaf. Stir to combine, salt and pepper to taste. Cover and cook on low for 6 hours. Stir in the half and half, taste and add any additional salt and pepper needed, then serve over pasta.
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1 comment:

Happy Valley Chow said...

What a great way to cook a bolognese! Pinned :)

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