This is just a bowl of sauce. You can put this over many things, eggplant, lasagna, the obvious pasta, etc.
I love a good Bolognese and I love the crock pot so I got a little excited when I saw this recipe in February '06 issue of Cooks Country. Dave and I recently dined at Bistro 33 in El Dorado Hills where he ordered a Bison Bolognese--it was delicious. In my usual fashion, I have tried to duplicate. (Bistro 33's was better, but this recipe is a good home chef 2nd)
Here is the recipe VERBATIM from the magazine--I will note any changes I made at the end.
Slow Cooker Bolognese Sauce
Makes 12 cups, enough sauce for 4 lbs of pasta
Because steam rises from the sauce as it cooks, its best to place the slow cooker on a counter with no cabinetry overhead. If you need more than 7 to 8 hours of cooking time called for in this recipe, in step three set the lid halfway off the cooker rather than removing it, then simmer the sauce for 10 to 11 hours. Freeze leftover sauce in airtight containers for up to 2 weeks.
Ingredients
3 T unsalted butter
1/2 small onion chopped fine
1 small carrot, peeled and chopped fine
1/2 rib celery chopped fine
3 garlic cloves, mined
3 tablespoons tomato paste
3 lbs of meat loaf mix OR 1 1/2 lbs ground chuck AND 1 1/2 lbs ground pork
salt and pepper
3 cups whole milk
3 cups dry white wine
2-28oz cans of whole tomatoes--ground in blender until smooth
1 teaspoon chopped fresh Thyme
Directions
1. Heat butter in dutch oven over medium high heat until foaming. Add onion, carrot, and celery and cook until softened about 6 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Add meat 1 t salt and 1/2 t pepper and cook, breaking up meat, until crumbled and lightly browned, about 5minutes.
2 Add milk, bring to a rigorous simmer, and cook until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine, tomatoes, and Thyme, cover and bring to a boil. Transfer mixture to the slow -cooker, cover and set temperature on high and bring to a boil.
3. Once mixture comes to a boil remove lid and simmer until sauce is very thick, 7 to 8 hours. Season with salt and pepper. serve.
Changes I made: I used 1 1/2 lbs of Bison instead of pork. I used diced tomatoes and avoided the blender. I used dry Thyme and doubled the amount. Because I was using Bison which is lean, I cooked for 7-8 hours....I would not use bison if I need the whole 10 hours. ***Steps 1 and 2 can be made the night before.
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