Slow Cook Bolognese

Plenty of sauce

The crock pot is something I have been trying to master.  Set it and forget it. I got the America's Test Kitchen magazine on slow cooking and had to try this recipe.  The heavy cream and bread perplexed me but I couldn't tell it was in the sauce.  The house was fragrant all day and the sauce was delicious.  It does make quite a bit of sauce.  I served it at the Valentine's day party and froze the other half of the sauce for another day. 

Adapted from: America's Test Kitchen
3 tbsp butter
1 onion minced
2 carrot peeled and minced
2 stalks of celery minced
3 lbs meatloaf mix
1/2 lb pancetta diced
1/4 cup tomato paste
3 garlic cloves minced
1 TBSP Italian seasoning (oregano, basil, garlic mix)
1/2 cup red wine
2 28ounce cans crushed tomatoes
3 slices white sandwich bread torn into quarters
1 cup heavy cream
salt and pepper

1. Melt butter in the skillet - add onion, carrot, celery, tomato paste, garlic, italian seasoning, pancetta and cook until vegetables are softened and lightly browned 8-10 minutes.  Stir in wine, scraping up any browned bits; transfer to slow cooker. Stir tomatoes into slow cooker.

2. Mash bread and heavy cream into paste in large bowl using fork.  Mix in meatloaf mix, 1/4 teaspoon salt and 1/4 tsp pepper using hands.  Stir in meatloaf mix into slow cooker, break up any large pieces.  Cover and cook until tender 9-11 hours low or 5-7 hours on high.

3. Before serving, take the top off and remove some of the fat that collected at the top.  Break up any remaining large pieces of meat with spoon.  Season with salt and pepper to taste.