Oh, the joy of coming home to a kitchen filled with the warm, rich aroma of slow-cooked Bolognese—it’s like a cozy hug after a long day. This isn’t just a recipe; it’s a love letter to lazy Sundays, where the world slows down just enough to savor every bite. You might find yourself reminiscing about that unforgettable trip to Italy, or maybe it’s just me dreaming of sun-drenched Tuscan hills.
Steps
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped celery, carrot, and onion, seasoning with salt and pepper, and cook until soft, about 10 minutes.
- Add finely chopped garlic and cook for a minute. Stir in tomato paste and cook for another minute. Pour in red wine, scraping the pan, and let it reduce for about 3 minutes. Transfer the mixture to a slow cooker.
- In the same skillet, heat the remaining tablespoon of oil, add ground beef, and season with salt and pepper. Cook until browned for about 15 minutes, then drain the fat. Stir in milk and cook until absorbed, about 7 minutes, before adding to the slow cooker with tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg, and parmesan rind. Cover and cook on high for 4 hours or low for 6 hours.
- After cooking, skim any excess fat from the top and check the sauce’s consistency. If it’s too thick, add some water. Remove and discard the parmesan rind.
- Boil a large pot of salted water and cook fettuccine as per package instructions. Reserve 2 cups of pasta water, then drain the pasta.
- Combine the pasta with half of the bolognese sauce and 1 cup of reserved pasta water, adding more if needed. Serve with grated parmesan, chopped basil, and parsley. The remaining sauce can be stored for later use.
Ingredients
- 2 tablespoons olive oil, divided
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1 onion, chopped
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, finely chopped
- 1/3 cup tomato paste
- 1/2 cup dry red wine
- 2 pounds ground beef
- 1 1/2 cups whole milk
- 1 (28-ounce) can crushed tomatoes
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes, plus more to taste
- 1/4 teaspoon ground nutmeg
- 1 parmesan rind (optional)
- 1 pound fettuccine, for serving
- Grated parmesan cheese, for serving
- Chopped fresh basil, for serving
- Chopped fresh parsley, for serving
FAQ
- Do I need to brown the meat before adding it to the slow cooker?
- Yes, browning the meat beforehand is important. This step allows you to render and drain excess fat, preventing a greasy sauce. It also enhances the sauce’s flavor through the caramelization process.
- How do I ensure my slow-cooked bolognese isn’t too watery?
- Use just enough liquid to moisten the meat without submerging it in tomatoes, milk, or broth. Although the sauce may initially seem thick, it will become more moist as it cooks due to steam collecting on the lid and returning to the sauce.
- Why is milk added to bolognese sauce?
- Milk helps tenderize the beef and balance the acidity of the tomatoes and wine. It doesn’t make the sauce creamy but gives it a rich, silky texture once cooked.
- What is the purpose of adding a parmesan rind to the sauce?
- As the sauce cooks, the parmesan rind softens and imparts a deep, savory flavor. It’s not essential, but it can enhance the sauce. Remember to remove the rind before serving.
- Can I freeze the leftover bolognese sauce?
- Absolutely! This recipe yields a large batch, perfect for freezing. You can freeze the remaining sauce for up to two months, making it convenient for future meals.
Tips
- Brown the Meat First: Before adding to the slow cooker, brown the meat to render fat and enhance the sauce’s flavor through caramelization, preventing a greasy outcome.
- Use Milk for Texture: Incorporate milk to help tenderize the meat and balance the acidity of the tomatoes and wine, achieving a rich, silky sauce.
- Utilize Parmesan Rind: For extra depth in flavor, add a parmesan rind while cooking. It infuses the sauce with a savory taste, but be sure to remove it before serving.
- Freeze Leftovers: Bolognese sauce makes a large quantity, perfect for freezing. Store any leftovers for up to two months for a quick meal later.
Equipment
- Slow cooker
- Large skillet
- Large pot for boiling pasta
