Rustic Crockpot Bolognese Sauce
Makes enough sauce for 4 lbs of pasta
Ingredients:
3 T unsalted butter
1 large onion, finely chopped
3 large carrots, finely chopped
3 ribs of celery, finely chopped
5 cloves garlic, finely chopped
2 pounds Italian sausage (casings removed)
1 pound ground beef
1 can tomato paste
2 teaspoons dried thyme
3 cups whole milk
3 cups dry white wine
Two 28 ounce cans of diced tomatoes*
salt and pepper
Directions:
Heat butter in a large Dutch oven or stockpot over medium high heat until foaming. Add onion, carrot, and celery and cook until softened, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the Italian sausage and ground beef, breaking it apart with your spoon and cooking until it is just browned. Add tomato paste and thyme, stirring until well combined.
Add milk, bring to a rigorous simmer, and cook until milk evaporates and only clear fat remains on the surface of the sauce, about 10-15 minutes. Add wine and tomatoes and bring to a boil. Transfer mixture to the slow -cooker, cover, and set temperature to high.
When the sauce comes to a boil in the slow cooker, tip the lid so that the cooker is only partially covered, and allow the sauce to simmer for at least ten and up to 12 hours. The sauce should be very thick.
Season to taste with salt and pepper before serving.
Freezes well. Store in airtight containers for up to three months.
*If you prefer a smoother, less rustic sauce, use crushed tomatoes or tomato puree.
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