My fellow Crossfitter, Mark, just got himself a slow cooker. I thought I'd share a favorite recipe from a cookbook I got in 1994 and it is one of Sean's (my oldest son) favorite recipes. This a modified recipe based on one created by Joanna White. While it has a long list of ingredients, it is really simple to make.
1 lb. mild Italian sausage
1 lb. lean ground beef
1 medium onion, coarsely chopped
2 carrots, chopped
2 stalks celery, chopped
5 cups chopped tomatoes (canned)
1 cup white wine
2 teaspoons salt
1 teaspoon fresh cracked pepper
6 cloves garlic, minced
2 teaspoons oregano (Turkish preferred)
2 teaspoons basil
1 teaspoon rosemary
1 teaspoon anise seeds
1 tablespoon of thyme
1 1/2 tablespoons of Dijon mustard
1 tablespoon sugar
- In a skillet, brown sausage, beef and onion until no red remains (onion is soft) and meat is crumbled.
- Place meat and onions in slow cooker. Stir in remaining ingredients.
- Cover and cook on low for 8 hours.
- Serve over pasta (I recommend Pappardelle) with Parmigiano Reggiano cheese.