Slow-Cooker Pasta Bolognese

Photo by lilangel s.
Adapted from msn.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from msn.com

Ingredients

  • 1/4

    cup dried porcini mushrooms

  • 2

    slices white sandwich bread, crusts removed

  • 1

    cup whole milk

  • Scant 3 cups meatloaf mix, at room temperature

  • 2

    teaspoons coarse salt, plus more to taste

  • 15

    grinds black pepper

  • 2

    tablespoons unsalted butter

  • 1/2

    pound pancetta, coarsely chopped

  • 1

    cup finely chopped shiitake or cremini mushrooms

  • 2

    cups finely chopped carrots (about 4 medium)

  • 1

    cup finely chopped celery (about 4 stalks)

  • 1

    cup finely chopped red onion (about 1 small)

  • 1

    tablespoon finely chopped garlic

  • 1

    teaspoon freshly ground nutmeg

  • 1/2

    cup tomato paste (about 5 ounces)

  • 1/4

    cup all-purpose flour

  • 1

    cup dry red wine, such as Cabernet Sauvignon

  • 3/4

    cup canned diced tomatoes, with juice

  • 1/2

    cup chicken stock

  • 2

    tablespoons minced rosemary leaves

  • Red wine vinegar, to taste

  • 1

    pound pappardelle pasta, cooked according to the package directions

  • Grated parmesan cheese, for serving

  • Extra-virgin olive oil for serving

Directions

1) Add the dried mushrooms to a small bowl and cover with very hot water; let sit for 15 minutes, then drain and finely chop. In a large bowl, mash the bread and milk together until a smooth paste forms. Gently knead in the ground meat, salt, and pepper, and mix well. 2) Add the butter to a large straight-sided, heavy-bottomed skillet and heat over medium-high heat. When melted, add the pancetta and sauté until browned, about 8 minutes. Transfer the pancetta to a large mixing bowl and pour off all but 2 tablespoons of the fat from the pan. Cook about half of the ground meat mixture until browned; transfer to the bowl with the pancetta. Repeat with the remaining ground meat. Add the fresh porcini and cook until softened, about 2 minutes. Stir in the dried mushrooms, carrots, celery, onions, garlic, and nutmeg. Sauté until the vegetables are slightly softened and aromatic, about 3 minutes. Add the tomato paste and the flour, and cook until the flour is no longer visible, no more than 1 minute. With the pan off the heat, carefully add the wine. Then return the pan to high heat and stir well, scraping the bottom of the pan with a wooden spoon to release and food bits. Cook for 2 minutes, then stir in the tomatoes and stock, and cook for another minute. Pour into the slow cooker and add the browned meat; stir to combine. 3) Cover the slow cooker and cook on low until the meat has cooked through and the sauce is aromatic and very flavorful, about 6 hours. Spoon the fat off the surface, stir in the rosemary, break up the meat more with a fork, and season to taste with salt and vinegar. 4) To serve, toss the sauce with the pasta and garnish with parmesan and a drizzle of olive oil. TIP: Meatloaf mix is equal parts ground beef, pork, and veal. If you can't find ground veal, use equal parts ground beef and pork, or all beef.

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