Slow Cooker Bolognese Sauce
My favorite tomatoes to use 
sauce your veggies 
brown your ground beef, drain the fat 
put the tomato paste in a skillet and cook the bitterness out, add to the crock pot 
cook the milk until it almost evaporates 
add veggies, beef and tomato paste to the crock pot, cover and cook 
Serve sauce over THIS PASTA! 
This is the best pasta to use for this recipe 
Top with grated parmesan cheese
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 2 Tbs olive oil
- 1 lb ground beef
- 1 lb pork (or double beef)
- 2 Tbs of dried Italian Seasoning
- 2 Tbs of dried Oregano
- 1 teaspoon Red pepper flakes
- 1 cup milk
- 1 6 oz can tomato paste
- 2 boxes of Pomi Diced Tomatoes
- 2-3 teaspoons salt
- 1 box of DeCecco Egg Pappardelle
- Grated parmesan cheese for sprinkling before serving
In a medium skillet, combine the onion, celery, carrot and olive oil and cook over medium heat, stirring frequently, until tender about 10 minutes.
In a separate large skillet add meat and cook, stirring frequently, until it loses its pink color. Add the spices and stir, cooking 2 minutes. Add the milk. Increase heat to high and cook until the milk has evaporated. Transfer to a slow cooker.
Return the meat skillet to the heat. Add the tomato paste, cook over low heat to reduce the bitterness, about 5 minutes. Add the tomato paste to the cooker, along with the tomatoes, salt and veggies.
Cook on low for 8 hours, or high for 4 hours.
Boil pasta and drain. Put some olive oil or butter on the pasta so it won’t stick.
To plate, put the pasta in a shallow bowl and spoon on the sauce. Top with grated parmesan. Serve with sautéed green beans or a salad.