Slow-Simmered Meat Sauce

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YIELD: 8 servings (serving size: 1 cup pasta, 1 cup sauce, 2 tablespoons cheese, and 1 tablespoon basil)
TOTAL:8 HOURS, 30 MINUTES

Amount per serving
Calories: 503
Fat: 16.7g
Saturated fat: 5.7g
Monounsaturated fat: 8g
Polyunsaturated fat: 2g
Protein: 26.3g
Carbohydrate: 59.7g
Fiber: 5.6g
Cholesterol: 48mg
Iron: 4.8mg
Sodium: 766mg
Calcium: 198mg

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Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 1 cup chopped carrot
  • 6 garlic cloves, minced
  • 2 (4-ounce) links hot Italian sausage, casings removed
  • 1 pound ground sirloin
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/4 cup no-salt-added tomato paste
  • 1 1/2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 1 (28-ounce) can no-salt-added crushed tomatoes, undrained
  • 1 cup no-salt-added tomato sauce
  • 1 tablespoon chopped fresh oregano
  • 16 ounces uncooked mafaldine pasta
  • 1/2 cup torn fresh basil
  • 3 ounces shaved fresh Parmigiano-Reggiano cheese

Preparation

Step 1

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Place vegetable mixture in a 6-quart slow cooker. Add sausage and beef to skillet; sauté 6 minutes or until browned, stirring to crumble. Remove beef mixture from skillet using a slotted spoon. Place beef mixture on a double layer of paper towels; drain. Add beef mixture to slow cooker. Stir olives and next 6 ingredients (through tomato sauce) into slow cooker. Cover and cook on LOW 8 hours. Stir in oregano.
2. Prepare pasta according to package directions, omitting salt and fat. Serve sauce with hot cooked pasta; top with basil and cheese.

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