In The Kitchen...
I want to begin making my own spaghetti sauce; freeze it up and use it as I go along. I don't know what it is about the idea of making my own pasta sauce, would be even better if I had a little rustic kitchen somewhere in rural Italy and make it there! Who wouldn't though.
Anyways, I have an obsession with Italian food and Italy in general so the idea of making my own sauce excites me to no end, especially considering I have a brand new slowcooker and I can make huge delicious batches and jar em up! I came across this recipe a couple of weeks ago and saved it and thought I would share it with you. I am going to tweak it slightly but I am sure you can do whatever you want with this sauce and it'll still end up being delicious. :)
Crock Pot Bolognese Sauce
From SkinnyTaste site.Servings: 20 • Serving Size: 1/2 cup sauce • Old Points: 4 pts • Points+: 4 pts
Calories: 146.1 • Fat: 8.7 g • Protein: 6.7 g • Carb: 6.8 g • Fiber: 0.4 g • Sugar: 4 g
Sodium: 316 mg (without salt)
4 oz pancetta, chopped (or center cut bacon)
1 tbsp butter (or olive oil)
1 large white onion, minced
2 celery stalks (about 3/4 cup), minced
2 carrots (about 3/4 cup), minced
2 lb 95% lean ground beef
1/4 cup white wine
2 - 28 oz cans crushed tomatoes (I love Tuttorosso)
3 bay leaves
salt and fresh pepper
1/4 cup chopped fresh parsley
1/2 cup half & half cream
1. In a large deep saute pan, sauté pancetta on low heat until the fat melts, about 4-5 minutes. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.
2. Increase flame to medium-high; add meat, season with salt and pepper and sauté until browned. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.
3. Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.
4. After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite pasta or spaghetti squash.
5. Makes about 10 cups. Leftovers can be frozen for future meals. To reheat, thaw in the refrigerator then reheat on the stove or crock pot.