Bolognese Sauce

By debrcovey

Ingredients

• 2 Tbs. 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" dice
• 1 yellow onion, finely diced
• 2 carrots, peeled and 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

Preparation

Step 1

In stovetop-safe insert of slow cooker over medium-high heat, warm 1 Tbs. 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 Tbs. oil. Cook onion, carrots, and celery 8 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.