A few weeks ago, right before I went to meet our farmer in Vermont and pick up our grass fed beef, I was running a 5k and thinking about all the different cuts we were going to get. I was like a kid in a candy store, and I thought to myself what should I make first??
This sauce popped into my head. It is so good, and one I used to make a lot at our ski condo since it is from the very aptly named Ski House Cookbook. I love that it cooks all day in the crock pot and then when you go to make dinner, you just boil a box of pasta.
They even recommend freezing half so it is always ready for you at your condo. I might be at home but I still took their advice, and I’m going to cook it this weekend when my sister comes over for her birthday so we can just catch up and relax.
This dish is a classic for a reason – the wine and the milk do some special alchemy to make this an elevated pasta sauce, and it it sticks to your ribs with not one but two kinds of beef – ground and cubed that are super tender from cooking all day. (If you’re in a pinch you can just used ground beef). And kids love this dish (don’t worry about the wine, all the alcohol evaporates) so it makes for great family dinners.
Definitely taste it for seasoning and add more salt if it needs it! Or just heaping piles of parm like I do.
Happy Eating! xoxo Katie
Slow Cooker Sauce Bolognese (printer version here):
3 Tablespoons canola oil
1 pound chuck stew meat, cut into ¾ inch pieces
2 small carrots, finely chopped
1 medium yellow onion, finely chopped
1 pound ground beef
2 garlic cloves, minced
1 ½ cups dry white wine
1 cup whole milk
1 teaspoon salt, plus more to taste
1 (28-ounce) can diced tomatoes
1 (28-ounce) can crushed or pureed tomatoes
Freshly ground black pepper
- Heat the oil in a large skillet over high heat. When the oil is shimmering, add the cubed meat to the pan in one layer (you will most likely need to do this in batches) and brown it on all sides, about 6 minutes. Transfer the browned beef to the slow cooker. Repeat until all the cubes are browned.
- Return to the skillet to medium heat, add the carrots, and cook for 2 minutes. Add the onion and continue cooking until the vegetables are softened, about 4 minutes. Add the ground beef and cook , breaking up the meat with a wooden spoon. When the meat is nearly cooked through (but not brown), about 5 minutes, add the garlic and continue cooking for 2 more minutes.
- Add the wine and simmer until nearly all of the liquid is evaporated, about 6 minutes. Add the milk and simmer until nearly all of the liquid evaporates, about 4 minutes.
- Transfer the ground beef mixture to the cooker and add the salt. Stir in the diced and crushed tomatoes. Cover the slow cooker and set it to low heat for 6 hours.
- Stir the sauce and adjust the seasoning with salt and pepper, and serve immediately, or cool, cover and freeze in small containers for up to 1 month. Reheat over medium-low heat until simmering, adding a little water if needed to prevent scorching.
Adapted from The Ski House Cookbook by Tina Anderson and Sarah Pinneo