halfbakedharvest4.3
Slow Cooker Saucy Sunday Bolognese Pasta
Best for Sunday nights...but easy enough for weeknights. Just be sure to add crusty bread!
👥 10 Servings⏱️ Prep & Cook: 6h 20m⏳ Prep: 20 min🔥 Cook: 6h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●skillet
- ●pot
- ●baking sheet
- ●bowl
- ●food processor
- ●oven
- ●stove
- ●dutch oven
📝 Preparation Steps
1
Slow Cooker
2
1. Cook the bacon in a large skillet over medium heat until crisp, about ⏱️ 5 minutes. Add the onion, garlic, beef, sausage, oregano, basil, and season with salt and pepper. Brown all over breaking up the meat as you go, about ⏱️ 10 minutes. Remove the skillet from the heat.2. Transfer the meat to the bowl of your slow cooker. Add the carrots, celery, tomatoes, tomato paste, red wine, and thyme. Season with salt and pepper. Stir to combine. Cover and cook on low for ⏱️ 6-8 hours or on high for ⏱️ 4-6 hours. 3. Remove the thyme. If the sauce is soupy, crank the heat up to high and cook, uncovered for ⏱️ 20-30 minutes. If the sauce needs additional liquid, add 1-2 cups water or beef broth.4. To make the breadcrumbs. Preheat oven to 425° F. On a baking sheet, toss the bread, with olive oil, oregano, and a pinch of salt. Bake ⏱️ 10 minutes, until toasted. Crumble the bread into fine crumbs using your fingers or pulse in a food processor. Toss with parmesan and red pepper flakes.5. Bring a large pot of salted water to a boil and boil the pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water. Drain. Use the pasta water to thin the Bolognese sauce, if needed. 6. To serve, divide the pasta among bowls and ladle the bolognese over top. Serve topped with breadcrumbs, parmesan, and fresh herbs. Enjoy!
garlic, minced or grated6 clovesdried oregano2 tablespoonsfresh oregano leaves2 tablespoonsdried basil2 tablespoonscarrots, finely chopped4tomato paste1 (6 ounce) can
3
Instant Pot
4
1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about ⏱️ 5 minutes. Add the onion, garlic, beef, sausage, oregano, basil, and season with salt and pepper. Brown all over, about ⏱️ 10-15 minutes. If using a smaller instant pot, it's easiest to brown the meat in 2 batches or on the stove. Turn the Instant Pot off.2. To the instant pot, add the carrots, celery, tomatoes, tomato paste, red wine, and thyme. Season with salt and pepper. Stir to combine. Cover and cook on high pressure for ⏱️ 20 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté. Bring to a boil, boil ⏱️ 5-10 minutes or until the liquid reduces just slightly. Turn the instant pot off. Remove the thyme.4. Finish as directed about through step 4.
garlic, minced or grated6 clovesdried oregano2 tablespoonsfresh oregano leaves2 tablespoonsdried basil2 tablespoonscarrots, finely chopped4tomato paste1 (6 ounce) can
5
Stove-top
6
1. Cook the bacon in a large dutch oven over medium heat until crisp, about ⏱️ 5 minutes. Add the onion, garlic, beef, sausage, oregano, basil, and season with salt and pepper. Brown all over, breaking up the meat as you go, about ⏱️ 10 minutes. Remove the skillet from the heat.2. Add the carrots, celery, tomatoes, tomato paste, red wine, and thyme. Add 2 cups water. Season with salt and pepper. Stir to combine. Cover and cook over medium-low heat for ⏱️ 2-3 hours, stirring occasionally. If the sauce needs additional liquid, add water or beef broth to thin. 3. Remove the thyme. If the sauce is soupy, cook uncovered for ⏱️ 20-30 minutes over medium heat.4. Finish as directed about through step 4.
garlic, minced or grated6 clovesdried oregano2 tablespoonsfresh oregano leaves2 tablespoonsdried basil2 tablespoonscarrots, finely chopped4tomato paste1 (6 ounce) can
Nutrition Facts
calories
524 kcal
serving Size
1 serving
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