BOLOGNESE SAUCE FROM WILLIAMS AND SONOMA

By bjnelson55

Recipe is from Williams and Sonoma.

Ingredients

• 2 Tbps. olive oil
• 1-1/4 lb. EACH ground beef and ground pork
• Kosher salt and pepper to taste
• 4 oz. pancetta, cut into 1/2-inch diced
• 1 yellow onion, finely diced
• 2 carrots, peeled and finely diced
• 1 celery stalk, finely diced
• 5 garlic cloves, minced
• 1/3-cup tomato paste
• 1 cup dry red wine
• 1 cup milk
• 2 cans (each 28 oz.) whole tomatoes, passed through a food mill
• 2 bay leaves
• 1 Parmigiano-Reggiano cheese rind
• 1 lb. tagliatelle, cooked

Details

Servings 9

Preparation

Step 1

In stovetop safe insert of slow cooker over medium-high heat, warm 1 tbsp. oil. Cook beef, pork, salt and pepper 12 minutes. Drain on paper towels. Cook pancetta 7 minutes. Drain on paper towels.

Reduce heat to medium; warm 1 Tbsp. oil. Cook onion, carrots and celery 8 minutes. Add garlic; cook 1 minute. Add tomato paste; cook 2 minutes. add win; simmer 5 minutes. Add meats, pancetta, milk, tomatoes, bay leaves, cheese rind, salt and pepper. Bring to simmer. Place insert on slow-cooker base. Cover and cook on high 3-1/2 hours. Discard bay leaves and rind. Toss pasta with 3 cups sauce; reserve remaining sauce.

Makes 9 cups.