Slow Cooker Bologese Sauce with Parmesan Parsley Penne

By lorik

Be sure to use lean beef to avoid a greasy sauce. To lighten this dish, substitute Neufchatel in place of the mascarpone cheese, swap Italian turkey sausage for the pork sausage, and skim milk for the 2%.

Ingredients

• Sauce:
• 1 Tbsp olive oil
• 1 lb 95% lean ground beef
• 1/2 lb bulk Italian sausage
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1 Tbsp chopped garlic
• 1 can whole tomatoes in juice, cut up (28 oz)
• 1/2 cup 2% milk
• 1/4 cup dry red wine
• 1/4 cup low sodium beef broth
• 1/4 cup tomato paste
• 2 Tbsp balsamic vinegar
• 1 tsp each kosher salt, dried basil, and dried oregano
• 1/2 tsp each red pepper flakes and fennel seed
• 1/2 cup mascarpone or cream cheese
• For Penne:
• 1 lb dry Penne pasta
• 1/2 cup grated parmesan
• 1/2 cup minced fresh parsley
• 2 Tbsp olive oil
• Salt and pepper

Preparation

Step 1

Heat oil in a sauté pan over medium heat. Add beef and sausage; cook until no longer pink. Using a fine-mesh sieve, drain off fat; set beef and sausage aside.

Mince onion, celery, carrot, and garlic in a food processor; transfer to a 4 to 6 quart slow cooker.

Add meat mixture, tomatoes, milk, wine, broth, tomato paste, vinegar, salt, basil, oregano, pepper flakes, and fennel seed to slow cooker. Cover; cook on low heat setting for 3 to 4 hours. Immediately before serving sauce, stir in mascarpone or cream cheese.

For Penne:
Cook penne in boiling salted water according to package directions. Toss cooked pasta with parmesan, parsley, and oil. Season with salt and pepper to taste.