Big-Batch Bolognese Sauce

In ‘ Slow Cooker Revolution’ by ATK

• Ready In: 11 hrs 45 mins
• Yields: 14 cups

Ingredients

• 3  tablespoons unsalted butter
• 1  onion, minced
• 1  carrot, peeled and minced
• 1⁄4 cup  minced celery
• 1⁄4 teaspoon tomato paste
• 3  garlic cloves, minced
• 1  teaspoon  minced fresh thyme (or 1/4 t. dried)
• 1⁄2 cup dry white wine
• 2 (28 ounce) cans crushed tomatoes
• 3  slices  white bread, torn in to quarters
• 1  cup heavy cream
• 3  lbs ground beef (or meatloaf mix)
•  salt
•  pepper

Directions

1. Melt butter in 12-inch skillet over med-high heat.
2. Add onion, carrot, celery, tomato paste, garlic, and thyme and cook until vegetables are softened and lightly browned, 8-10 minutes.
3. Stir in wine, scraping up any browned bits; transfer to slow cooker.
4. Stir tomatoes in slow cooker.
5. Mash bread and heavy cream into paste in large bowl using fork.
6. Mix in meatloaf mix, ½ tsp salt, and ½ tsp pepper using hands.
7. Stir meatloaf mixture into slow cooker, breaking up any large pieces.
8. Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
9. Let sauce settle for 5 minutes, then remove fat from surface using large spoon.
10. Break up any remaining large pieces of meat with spoon.
11. Season with salt and pepper to taste.
12. Makes enough sauce for 3 lb. pasta.