Slow-Cooker Bolognese Pappardelle

• Gluten free

• Meat

  • 1 lb Ground beef
  • 1/2 lb Ground pork
  • 1/4 lb Veal, ground

• Produce

  • 2 Bay leaves
  • 1 cup Carrot
  • 3 Celery stalks
  • 2 Garlic cloves
  • 1 Onion, small
  • 1 28 ounce can Tomato

• Canned Goods

  • 2 tbsp Tomato paste

• Baking & Spices

  • 1/8 tsp Pepper
  • 2 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese
  • 1 cup Whole milk

• Beer, Wine & Liquor

  • 1 cup White wine

• Liquids

  • 3/4 cup Water

Found on cookingforkeeps.com

Ingredients

• 3 celery stalks, roughly chopped
• 1 small onion, roughly chopped
• 1 cup diced carrot
• 2 garlic cloves
• 1 tablespoon olive oil
• 1 pound ground beef
• ½ pound ground pork
• ¼ pound ground veal
• 1 ½ teaspoon salt
• 1 cup white wine
• 1 28 ounce can crushed tomato
• 2 tablespoons tomato paste
• 1 teaspoon salt
• ⅛ teaspoon pepper
• 2 bay leaves
• ¾ cup water
• 1 cup whole milk
• Parmesan cheese

Directions

• In the food processor, puree celery, carrot, onion and garlic. Heat a large skillet over a medium heat, add olive oil. Add veggies, meat and 1 ½ teaspoons salt to the skillet. Cook, breaking up meat into small pieces, should take about 10 minutes.
• Once the veggies and meat are cooked through, deglaze the pan with white wine, making sure to scrape on the brown bits off the bottom of the pan. Simmer until wine has almost evaporated.
• Stir in tomato paste and cook for one to two minutes.
• Dump into the slow-cooker and then stir in, crushed tomatoes, remaining salt, pepper, bay leaves and water. Turn on low and cook for 6 hours.
• After six hours, add in whole milk and turn to high, cook another one to two hours until reduced. If it’s still not reduced, remove lid and cook another 20-30 minutes. Remove any grease that has accumulated on top of the sauce and discard.
• Serve with your favorite noodle.
• *Note: If you are not going to be home during the cooking process you can put all the ingredients in the slow-cooker in the beginning and cook on low for 8-10 hour, then turn on high when you get home and cook for another 20-30 minutes to reduce.. Also, this can be made ahead of time, cooled and the whole dish can be placed in the fridge. Most of the grease will rise to the top while it chills, so it’s much easier to scoop off.