Thursday, December 16, 2010

Slow Cooker Bolognese Sauce

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

  1. In a skillet, brown sausage, beef and onion until no red remains (onion is soft) and meat is crumbled.
  2. Place meat and onions in slow cooker. Stir in remaining ingredients.
  3. Cover and cook on low for 8 hours.
  4. Serve over pasta (I recommend Pappardelle) with Parmigiano Reggiano cheese.
Wine pairing: Cabernet Sauvignon