Sunday, January 15, 2012

Slow Cooker Bolognese Sauce

(adapted from recipe at SkinnyTaste)

  • 4 slices bacon, diced
  • 1 large onion, diced small
  • 2 celery stalks, diced small
  • 15 baby carrots, diced small
  • 8 oz. mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 lb ground beef
  • 1/2 cup red wine
  • 2 (28 oz) cans crushed tomatoes
  • 2 tsp Italian Seasoning
  • salt and pepper
  • 3 tbsp parsley flakes
  • 3/4 cup half & half
  1. In a large frying pan, cook the bacon on low heat for about 5 minutes.  
  2. Add in the onion, celery, carrots, and mushrooms, and cook for another 5 minutes on low.
  3. Add the ground beef and garlic, and turn the heat up to medium high and cook until browned.
  4. Drain the grease off, and add in the wine.  Cook for another 3-4 minutes.
  5. Add to crock pot. Add tomatoes, italian seasoning, salt and pepper.
  6. (If preparing the night before, cover and put in the refrigerator)
  7. Cover and set slow cooker to low for 8 -10 hours. 
  8. Adjust
    salt and pepper to taste,
    add parsley and half and half.
  9. Serve over your favorite pasta.

My review:  This was delicious and made a TON!  I ended up making a lasagna with the leftover sauce - which makes about 4 meals for John and I.  You could make this and freeze into 2-4 meals for your family.  We both really loved the flavor of the sauce, and it's a nice, hearty, healthy meal, with lots of vegetables.