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Author Notes: There’s something about a slow cooked homemade Bolognese sauce. The slow cooking process really allows the flavors to develop, meld together and creates an incredible pairing for pasta and crusty bread. If you’ve never made a slow cooked Bolognese sauce, you need to try this. I adapted this recipe from The Cooking Channel and a lot of the comments stated that the sauce was too bland so my secret ingredient for this Bolognese sauce was adding anchovy paste. The anchovy paste adds a wonderful flavor and, the best part, you can use less salt. - Hipfoodiemom
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large carrot, finely chopped
- 2-3 celery stalks, finely chopped
- 1 medium sized yellow onion, finely chopped
- 1 pinch kosher salt
- freshly cracked pepper, to taste
- 3 tablespoons tomato paste
- 1/2 teaspoon anchovy paste
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground nutmeg
- 1/2 cup Hearty Burgundy or your fave dry red wine
- 2/3 cups heavy cream
- 2 28 oz. cans crushed tomatoes
- 1/2 teaspoon red chili pepper flakes
- 1 pound lean ground beef
- 1 pound Spicy Italian sausage; casings removed and chopped
- Cooked Pappardelle pasta for serving
- freshly grated parmesan cheese
- fresh parsley for garnish
- Heat the oil in a large sauté pan over medium-high heat. Add the garlic, carrots, celery and onions. Sprinkle with salt and pepper and cook about 3 minutes. Add the tomato paste, anchovy paste, thyme and nutmeg, and continue cooking until the vegetables have softened and started to brown, for about 2 minutes. Deglaze with the wine, pulling up any browned bits from the bottom of the pan. Season with just a touch more salt and pepper if needed.
- Carefully pour into the slow cooker. Stir in the heavy cream, tomatoes and red chili pepper flakes. Using your hands, crumble in the uncooked ground beef and Italian sausage pieces and stir the meat well so as to incorporate into the sauce. Make sure there are no large clumps of meat in the sauce. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours. Skim the accumulated grease from the surface before serving.
- Serve over pasta and garnish with freshly grated parmesan cheese and parsley.
- This recipe was entered in the contest for Your Best Recipe with Anchovies