Slow-cooker Bolognese is an all-beef take on the Italian classic. It simmers low and slow to develop rich flavor and a velvety finish.
Slow-Cooker Bolognese
Slow-cooker Bolognese is an all-beef take on the Italian classic. It simmers low and slow to develop rich flavor and a velvety finish.
Ingredients
- 2 medium onions coarsely chopped
- 2 celery ribs coarsely chopped
- 1 medium carrot coarsely chopped
- 4 garlic cloves peeled
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup dry red wine
- 14-1/2 ounces beef broth
- 2 cups heavy whipping cream
- 6 ounces each tomato paste
- Hot cooked pasta
- Grated Parmesan cheese optional
Instructions
- Place onions, celery, carrot and garlic in a food processor; pulse until finely chopped. In a Dutch oven, heat oil over medium heat. Add chopped vegetables and beef; cook and stir 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in nutmeg, salt and pepper. Remove with a slotted spoon; discard drippings from pot.
- Return beef mixture to pan. Stir in wine. Bring to a boil; cook and stir until wine is evaporated. Remove mixture to a 6-qt. slow cooker; stir in cream, beef broth and tomato paste. Cook on low 3-1/2-4 hours or until flavors are blended, stirring occasionally. Serve with pasta. If desired, sprinkle with Parmesan cheese.
