Slow Cooker Bolognese Sauce

1. 1

   1) In a large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat, stirring frequently, until tender, about 10 minutes.

2. 2

   2) Add the meat and cook, stirring frequently, until it loses its pink color. Add the milk. Increase heat to high and cook until the milk has evaporated, season well. Transfer the mixture to a 4- to 6-quart slow cooker.

3. 3

   3) Return the skillet to the heat and add the tomato paste; cook over low heat to reduce its bitterness for a minute or two, then add the pureed tomatoes and cook for about 5 minutes. Crush the oregano with your hands and add to skillet, then season with salt, pepper and garlic salt to taste. Add the tomato mixture to the cooker, mix well and rectify seasoning.

4. 4

   4) Cook on low for 8 hours, or on high for 4 hours. Serve warm over pappardelle or some other long pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.