Slow Cooked Bolognaise

PennyAuthorPenny
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Yields8 Servings

 1 tablespoon olive oil
 1 medium onion, finely chopped
 2 celery stalks, finely chopped
 2 carrots, finely chopped
 2 to 3 cloves of garlic, minced
 2 tablespoons tomato paste
 1 1/2lbs minced beef
 2 teaspoons sea salt
 1/2 teaspoon thyme
 1/2 teaspoon dried oregano
 1/2 teaspoon pepper
 Pinch of nutmeg
 2 teaspoons kosher salt
 1 cup milk (whole or 2%)
 1 cup beef stock
 2 tins tomatoes
 1 bay leaf

1

Heat the olive oil in a large pan on s medium heat. Add the onion, celery, and carrot, and cook fir 6 to 8 minutes.

2

Add the garlic and the tomato paste, and cook for about 30 seconds.

3

Add the beef, breaking it apart with your spoon and cooking until it is just browned. Stir in 1 teaspoon salt along with the thyme, oregano, pepper, and nutmeg.

4

Stir in the milk and bring it to a rapid simmer. Continue simmering until the milk has reduced completely and very little liquid remains, about 10 minutes.

5

Stir in the stock and simmer again until reduced completely, about 10 minutes.

6

Using a slotted spoon, transfer the beef mixture into your slow cooker.

7

Open the tins of tomatoes and strain through a strainer, reserving the juices.

8

Put tomatoes to the slow cooker, squishing them in your fist or mashing them against the side of the slow cooker to break them down into small pieces.

9

Add the bay leaf to the slow cooker and stir everything together.

10

If the mix looks too dry, mix in a little of the reserved tomato juices until it looks sauce-like. If it looks too soupy, don't worry about it right now — you can let excess liquid evaporate at the end of cooking.

11

Cover the slow cooker and cook on LOW for 6 to 8 hours.

12

In the last half hour of cooking, check the sauce. If it looks soupy, remove the lid to allow any excess liquid to evaporate and reduce the sauce. If it looks a little dry, stir in some of the reserved tomato juices. The finished sauce should be thick and creamy.

Ingredients

 1 tablespoon olive oil
 1 medium onion, finely chopped
 2 celery stalks, finely chopped
 2 carrots, finely chopped
 2 to 3 cloves of garlic, minced
 2 tablespoons tomato paste
 1 1/2lbs minced beef
 2 teaspoons sea salt
 1/2 teaspoon thyme
 1/2 teaspoon dried oregano
 1/2 teaspoon pepper
 Pinch of nutmeg
 2 teaspoons kosher salt
 1 cup milk (whole or 2%)
 1 cup beef stock
 2 tins tomatoes
 1 bay leaf

Directions

1

Heat the olive oil in a large pan on s medium heat. Add the onion, celery, and carrot, and cook fir 6 to 8 minutes.

2

Add the garlic and the tomato paste, and cook for about 30 seconds.

3

Add the beef, breaking it apart with your spoon and cooking until it is just browned. Stir in 1 teaspoon salt along with the thyme, oregano, pepper, and nutmeg.

4

Stir in the milk and bring it to a rapid simmer. Continue simmering until the milk has reduced completely and very little liquid remains, about 10 minutes.

5

Stir in the stock and simmer again until reduced completely, about 10 minutes.

6

Using a slotted spoon, transfer the beef mixture into your slow cooker.

7

Open the tins of tomatoes and strain through a strainer, reserving the juices.

8

Put tomatoes to the slow cooker, squishing them in your fist or mashing them against the side of the slow cooker to break them down into small pieces.

9

Add the bay leaf to the slow cooker and stir everything together.

10

If the mix looks too dry, mix in a little of the reserved tomato juices until it looks sauce-like. If it looks too soupy, don't worry about it right now — you can let excess liquid evaporate at the end of cooking.

11

Cover the slow cooker and cook on LOW for 6 to 8 hours.

12

In the last half hour of cooking, check the sauce. If it looks soupy, remove the lid to allow any excess liquid to evaporate and reduce the sauce. If it looks a little dry, stir in some of the reserved tomato juices. The finished sauce should be thick and creamy.

Slow Cooked Bolognaise