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Bolognese Sauce


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  • 1 pound ground beef
  • 3 links of hot Italian sausage, casings removed
  • 8 oz. chopped pancetta
  • 1 medium yellow onion chopped
  • 2 celery stalks chopped
  • 2 large carrots chopped
  • 3 garlic cloves chopped
  • 3 tbsp. tomato paste
  • 1/2 cup dry red wine
  • 2 tsp. granulated sugar
  • 2 tsp. Italian seasoning
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 dried or fresh bay leaf
  • 2 (28 oz) cans whole peeled san marzano tomatoes, drained
  • fresh shaved parmesan
  • fresh basil leaves



Step 1

Combine ground beef, sausage and pancetta in a large skillet. Cook over medium-high, stirring to break into small pieces, until browned, about 8 minutes. Using a slotted spoon transfer meat to a slow cooker. Reserve 1/2 drippings.

Add onion, celery and carrots to hot drippings. Cook over medium-high, stirring until tender about 10 minutes. Add garlic and tomato paste, cook stirring constantly, until fragrant, about 30 seconds. Add red wine, cooking until liquid has almost completely evaporated, about 2 minutes. Add onion mixture to slow cooker with meat. Stir in sugar, Italian seasoning, salt, pepper and bay leaf. Using her hands, crush the tomatoes to break apart. Add to slow cooker and stir. Cover and cook on low until flavors medl, about 6 hours. Discard bay leaf. Serve with fresh parmesan and basil.

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