Classic Slow-Cooker Bolognese
You may be used to making Bolognese with ground beef, but a mixture of pork shoulder and sweet Italian sausage sets this version apart from any other you’ve tried before. And the best part? Unlike more traditional recipes, you don’t have to stand over the stove all afternoon. Instead, nearly all of the ingredients simmer together in the slow cooker while you go about your day. All you need to do is make a quick batch of spaghetti, and top with parsley and a heavy hand of Parmesan cheese. Bonus points for transforming a baguette into delicious garlic bread for sopping up any extra sauce in your bowl.
Ingredients
3 pounds boneless pork shoulder roast (Boston butt), cut into 2-in. cubes
1½ teaspoons kosher salt
1 teaspoon black pepper
1 pound sweet Italian pork sausage, casings removed, cut into pieces
2¾ cups chopped yellow onion
4 garlic cloves, crushed
1 cup red wine
1 (28-oz.) can whole peeled tomatoes, drained
1 (11-oz.) can tomato puree
2 tablespoons tomato paste
2 rosemary sprigs
1 pound spaghetti, cooked
fresh parsley leaves, for serving
grated Parmesan cheese, for serving
Nutrition
Calories 653
Fat 26g
Sat Fat 9g
Cholesterol 119mg
Sodium 993mg
Protein 44g
Carbohydrate 58g
Sugar 9g
Fiber 5g
Iron 6mg
Calcium 91mg
Directions
Combine the pork, salt, and pepper in a 6- to 8-quart slow cooker. Add the sausage, onion, garlic, wine, tomatoes, tomato puree, tomato paste, and rosemary. Cover and cook on low until the pork is tender, 8 to 9 hours. Discard the rosemary. To serve, top the pasta with the Bolognese, parsley, and Parmesan.
Yields: 8
