Mike's Spaghetti Bolognese
Ingredients
Aromatics & Vegetables
Meat & Tomatoes
Seasonings & Finishing
Instructions
- 1
Sauté pancetta until done, then add extra virgin olive oil and all veggies and garlic. Sauté in the oil until limp, about 8 minutes. Place it all into crock pot.
- 2
Cook sausage meat in frying pan until it loses its redness. Drain well of all fat. Add meat to crock pot.
- 3
Mix and add all other items (except cream) into crock pot.
- 4
Turn on and let simmer for several hours (minimum 2, maximum 6). Stir occasionally.
- 5
To thicken more rapidly, let it simmer without a lid on the crock pot for an hour.
- 6
After 6 hours, stir in the cream. Check consistency:
💡 Cook's Notes
Serve over pasta like pappardelle or wide fettuccine. When al dente, add 4 cups of finished sauce. Remaining sauce can be frozen 3 months or refrigerated 5 days. Top the dish with shaves of Parmigiano cheese and shredded basil and/or Italian parsley for color. **Optional add-ins:** sundried tomatoes (diced), 1-2 tsp anchovy paste, Italian seasoning, meatballs (separate recipe) **For double quantity (12 servings):** use 2 1/2 onions, 8 garlic cloves, 2 cups celery, 3 yellow or red bell peppers, 1 (8 oz) bottle of sundried tomatoes (use packing oil for sauté of veggies), three packages of sauce spices, chopped fresh herbs, pine nuts (fried or lightly baked), and four 15 oz cans of tomatoes (2 of sauce, one of whole tomatoes, and one of diced tomatoes).
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