Today, I’ve got some lamb bolognese sauce—also know less pretentiously as meat sauce—in the Crock-Pot. Here’s how to make it:
Totally Non-Authentic Crock-Pot Bolognese
- 1 lb. ground meat of your choice
- 1 medium diced onion
- minced garlic (as much as you like)
- 28oz. can of crushed tomatoes
- 1 jar of your favorite pasta sauce
- splash of milk, half and half, or cream if you’re feeling decadent
- spices: oregano, basil, crushed red pepper, fresh ground pepper, bay leaves etc.
- a handful of fresh basil if you have it
Unfortunately, this is not a recipe you can just dump in the slow cooker. You’ve got to brown that meat first, and you might as well cook the onions and garlic with it. When the meat is nicely browned, add a splash of milk or cream and let it cook down a bit. I’m not sure why, but it makes a meat sauce taste really good. Add the browned meat, can of crushed tomatoes, jar of pasta sauce and spices/herbs of your choice. Cook on high if you only have a couple of hours. Cook on low if you plan to leave it for most of the day. Serve it on pasta and freeze the rest. It’s also really great in lasagne. If you’re veggie, you can substitute tempeh, but it’s definitely not as rich.