Ree Drummond’s Slow-Cooker Bolognese | The Pioneer Woman | Food Network

Ree puts together her Slow Cooker Bolognese, a freezer favorite that’s perfect over pasta or layered into lasagna.
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Slow-Cooker Bolognese
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 6 hr 45 min
Active: 45 min
Yield: 16 servings

Ingredients

4 tablespoons olive oil
4 celery stalks, chopped
2 carrots, chopped
2 onions, chopped
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
One 6-ounce can tomato paste
1 cup dry red wine
4 pounds ground beef
2 cups whole milk
Two 28-ounce cans crushed tomatoes
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried thyme
2 teaspoons red pepper flakes
1/2 teaspoon ground nutmeg
1 Parmesan rind, optional, plus grated Parmesan, for serving
Cooked spaghetti, for serving
Chopped fresh basil, for serving
Chopped fresh parsley, for serving

Directions

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds.

Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.

Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.

Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.

Remove the rind and serve over spaghetti with lots of grated Parmesan and topped with fresh basil and parsley. Extra sauce can be frozen for later use.

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Ree Drummond’s Slow-Cooker Bolognese | The Pioneer Woman | Food Network

Bolan a sauce is hearty and meaty and Rich and wonderful and it’s a great thing to make in a slow cooker however the whole thing starts in a great big Skillet I just heated it up and added some olive oil and I’m going to add a whole bunch of veggies because I’m

Making a huge batch of bolones sauce okay I’ve got onions carrots and celery and stir these around the next ingredient to add is garlic I started with six cloves and I’m getting it as fine as I can I’m putting it in now so it doesn’t burn if I put it in

With those onions and carrots and celery it would have gotten a little bit burned okay I’ll stir it in and let the flavors start to go that smells wonderful so I’m going to add a can of tomato paste for that rich rich tomato flavor now it’s really hot so I’m going to grab

The hard stuff red wine I’ll add a cup okay this looks great now I’m just going to let the wine cook and it’ll take about 3 minutes the veggies and the tomato paste and the wine is delicious it is really cooking away I’m just going to season it all with some salt and

Pepper give it one final stir this is cooked as much as I want to cook it so I’m going to go ahead and put it into the slow cooker oh it smells so good I’m going to put a little more olive oil in the pan because now it’s all about the

Beef I’ve got 4 lbs of ground beef and it goes right in you can do a combination of beef and sausage if you want you can just do plain ground pork ground turkey just whatever kind of meat you want bologan is very forgiving and I need to season it too so

Salt and pepper very simple and then I need to stir and cook the meat completely it’s going to take about 15 minutes the beef is all brown so I’m going to add probably the weirdest ingredient for the bologan two cups of whole milk this is sort of a traditional

Thing they do in Italy I think it’s a little bit unusual but I’m going to trust the process and add it the idea is just to add that nice fattiness and also to balance the acidity of the tomatoes so that is it for the skillet I’m going to get the meat mixture into

The slow cooker now well that was my workout for the day okay next I’ll go in with two big cans of crushed tomatoes and then I’ve got some herbs to add dried basil flakes some nutmeg oregano and Thyme some crushed red pepper flakes okay and I love to add

Parmesan rind don’t ever throw these away they’re so good to add to sauces now I will stir it there is so much good stuff in here okay that looks great so now the lid goes on and then I’ll set it on low it’ll cook for 6 hours and it’ll be

All done when the sauce has cooled I pack up the rest for the Freezer