I don’t know about you but I always feel like a domestic superhero whenever I make a slow cooker meal. Dinner made before 8am? Yeah, that’s right, this kitchen in my bitch. Booyah! Now when I can make something like this Slow Cooker Bolognese that provides us with two meals, well then, watch out because there is simply no getting past my big fat head for a couple of days. I am woman, hear me cry, “Dinner is READY!”
So here’s what I love about this Slow Cooker Bolognese, it makes two meals PLUS you can make part of it one day and then the next morning all you need to do is throw it in the slow cooker. When you get home from work, your rich and hearty Slowcooker Bolognese is ready to be served. Get the kids to set the table and the husband to cook the pasta while you snuggle with the dog on the couch. Well, that’s what I would do at least. After all, I already rocked the kitchen with with this incredible sauce and when I’m done I’ll have enough left over for the freezer.
That’s right, this meal comes complete with a whole other meal ready to go. It’s like the Shamwow of kitchen recipes. Transfer leftover sauce to a glass container when you’re done (I love Glasslock), and let cool slightly before transferring to the freezer. And there you have it, another night with the kids setting the table and the husband cooking pasta, ready to go.
- 1 tbsp butter
- 1 medium yellow onion chopped
- 1 rib celery chopped
- 1 carrot chopped
- 2 lb lean ground beef
- 1 cup whole milk
- 1 1/2 cups red wine
- 2 28 oz cans crushed tomatoes
- Salt and pepper to taste
- Pinch of nutmeg
Melt butter in large skillet over medium heat.
Add onion, celery, and carrot and cook, stirring, until vegetables have softened about 5 minutes.
Turn heat to high and add beef and cook until no longer pink.
Season with salt and pepper and pinch of nutmeg.
Pour in 1 cup of milk and 1 cup of wine (reserving 1/2 cup for later).
Lower heat to medium high and let simmer until most of liquid has evaporated, about 15 minutes.
Transfer mixture to slow cooker, stir in tomatoes, and reserved 1/2 cup of red wine.
Cover and cook on low for 8 hours.
Remove lid, stir and let sit for 30 minutes more until slightly thickened.
I make this on a Sunday then I have dinner for Monday and another meal for the freezer. You could also complete the recipe to the part where most of the liquid has evaporated. Store in a container in the fridge and then the next morning add to your slow cooker with tomatoes and wine and it will be ready when you get home from work.
After dinner throw your cape over your shoulder and declare "My work here is done....for today anyway."