Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Tags: Bay Leaves, Bolognese, Carrots, Celery, Greenwich Free Press, Ground Beef, Ground Sirloin, Half & Half, Italian Cooking, Kosher Salt, Olive Oil, Onions, Pasta, Pasta Sauces, Pepper, Salt, Slow Cooker Bolognese, Slow Cooker Recipes, Tomatoes, Victoria Hart Glavin, white wine, Wine, www.tinynewyorkkitchen.com
Most of us are busy and really don’t have lots of time to cook. A slow cooker is perfect for Bolognese sauce. When you get home from a long day all you need to do is boil the pasta of your choice. If you have leftover sauce then by all means freeze it for another night’s dinner.
- 2 Tablespoons Olive Oil
- 1 Large Onion (Minced)
- 2 Celery Stalks (Minced)
- 2 Carrots (Minced)
- 2 Pounds Ground Sirloin
- 1/3 Cup Dry White Wine
- 7 Cups Crushed Tomatoes (56 Ounces)
- 2 Bay Leaves
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1/2 Cup Half & Half
- In large-size sauté pan add olive oil. Turn heat to medium-low and add onions, celery, and carrots. Cook for 5 minutes until soft.
- Turn heat to medium high and add ground sirloin, kosher salt, and pepper. Cook for 8 minutes until browned. Drain any fat off and then add white wine. Cook 4 minutes until liquid reduces down.
- Place sirloin mixture to slow cooker. Add crushed tomatoes and bay leaves. Give a good stir. Cover slow cooker with lid and set to low. Cook 6 hours.
- Remove and throw away bay leaves.
- Before serving add half & half. Stir and serve over pasta of your choice.
- Serves 8
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen