Crockpot Bolognese Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 cup milk
- 2 tbsp. olive oil
- 2 bay leaves
- 1 large onion diced
- 2 carrots, peeled and diced
- 5 large garlic cloves minced
- 4 celery stalks diced
- sea salt and fresh ground pepper
- 1 lb. each ground beef and ground pork
- 4 oz. pancetta diced
- 1/3 up tomato paste
- 1 cup dry red wine (i used pinot noir) or substitute 1 c
- 2 cans (28 oz. each) whole tomatoes
- 1 parmigiano-reggiano cheese rind
- Carbohydrate 3.99542183120736 g
- Cholesterol 2.0000000016907 mg
- Fat 5.21103148417183 g
- Fiber 0.664320243483564 g
- Protein 1.08513793888737 g
- Saturated Fat 1.01322752440009 g
- Serving Size 1 1 Serving (100g)
- Sodium 32.8591637832561 mg
- Sugar 3.33110158772379 g
- Trans Fat 0.210424788117859 g
- Calories 66 calories
In a large dutch oven type pot, over medium-high heat, warm 1 tablespoon of oil. Cook beef and pork, seasoned with salt and pepper until pink is no longer visible, about 12 minutes. Remove with a slotted spoon to a bowl.Add pancetta to the pot and cook until golden brown, about 7 minutes. Remove with a slotted spoon to the cooked meat.Reduce the heat to medium, add onion, carrots, and celery. Cook until soft about 8 minutes. Add the remaining 1 tablespoon of oil if you feel like you need more oil but you should have plenty of grease left from cooking pancetta.Add garlic and cook for 1 minute. Add tomato paste and cook for 2 minutes. Add wine; simmer for 5 minutes. Add meats, pancetta, milk, tomatoes, bay leaves, and cheese rind. Season with salt and pepper. Bring to a simmer while breaking down tomatoes into smaller chunks.Transfer the mixture into a crockpot and cook on high, covered for 4 hours or low 6 hours.Discard bay leaves and cheese rind.
