Slow Cooker Bolognese Sauce

Slow Cooker Bolognese Sauce

Ingredients:

1 tablespoon olive oil

1 medium yellow onion, finely chopped

2 celery stalks, finely chopped

1 medium carrot, finely chopped

2 to 3 cloves of garlic, minced

2 tablespoons tomato paste

1 1/2 to 2 pounds ground beef

2 teaspoons kosher salt

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon pepper

1/8 teaspoon nutmeg

1 cup milk

1 cup white or red wine

2 (28-ounce) cans of whole peeled tomatoes

1 bay leaf


Directions:

Heat the olive oil in a Dutch oven or large skillet over medium heat. Add the onion, celery, and carrot, and cook until the onion is translucent and all the vegetables have softened, 6 to 8 minutes. Add the garlic and the tomato paste, and cook until the garlic is fragrant, about 30 seconds.

Add the beef, breaking it apart with your spoon and cooking until it is just browned. Stir in 1 teaspoon salt along with the thyme, oregano, pepper, and nutmeg.

Stir in the milk and bring it to a rapid simmer. Continue simmering until the milk has reduced completely and very little liquid remains, about 10 minutes. Stir in the wine and simmer again until reduced completely, about 10 minutes. Using a slotted spoon, transfer the beef mixture to the bowl of a 6-quart slow cooker.

Open the cans of tomatoes and strain through a strainer, reserving the juices. Transfer the tomatoes to the slow cooker, squishing them in your fist or mashing them against the side of the slow cooker to break them down into small pieces.

Add the bay leaf to the slow cooker and stir everything together.

Cover the slow cooker and cook on LOW for 6 to 8 hours.

The last half hour of cooking, check the sauce. If it looks soupy, remove the lid to allow any excess liquid to evaporate and reduce the sauce. If it looks a little dry, stir in some of the reserved tomato juices. The finished sauce should be thick and creamy.

Stuffed French Bread

Stuffed French Bread

Ingredients:

1 loaf french bread

1 pound lean ground beef

2 Tablespoons finely chopped onion

1/2 cup chopped celery

1 teaspoon minced garlic

1 can cream of mushroom soup

2 Tablespoons milk

2 teaspoons Worcestershire sauce

salt and pepper, to taste

1 1/2 cups shredded cheddar cheese

1/2 Tablespoon chopped parsley


Directions:

Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece.

Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.

Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender.

Add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.

Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly.

Top the mixture with the shredded cheese. Top with the other half of bread. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving.