Skip to main content

Slow Cooker Vodka Bolognese Pasta



INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 medium shallot, chopped
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 pound lean ground beef
  • 3/4 pound ground spicy Italian sausage (or ground beef)
  • kosher salt and black pepper
  • 1 can (28 ounce) chopped tomatoes
  • 1/4 cup tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup whole milk
  • 3/4 cup vodka
  • 1 parmesan rind, plus grated Parmesan cheese for serving
  • 1 pound long or short cut pasta

INSTRUCTIONS

SLOW COOKER

  1. 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, shallot, carrots, and celery, and season with salt and pepper. Cook 5 minutes or until the onion is fragrant and beginning to caramelize. Add the beef and sausage, brown all over, breaking up the meat as you go, about 10 minutes. Remove the skillet from the heat.
    2. Transfer the meat to the bowl of your slow cooker. Add the tomatoes, tomato paste, oregano, basil, bay leaves, thyme, milk, vodka, and parmesan rind. Season with salt and pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 4-6 hours. 
    3. Remove the parmesan rind. If the sauce is soupy, crank the heat up to high and cook, uncovered for 20-30 minutes. 
    4. Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water. Drain. 
    5. Use the pasta water to thin the Bolognese sauce, if needed. 
    6. To serve, divide the pasta among bowls and ladle the bolognese over top. Add the cheese and fresh basil. Enjoy!

STOVE TOP DIRECTIONS

  1. 1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the onion, shallot, carrots, and celery, and season with salt and pepper. Cook 5 minutes or until the onion is fragrant and beginning to caramelize. Add the beef and sausage, brown all over, breaking up the meat as you go, about 10 minutes. 
    2. Add the tomatoes, tomato paste, oregano, basil, bay leaves, thyme, milk, vodka, and parmesan rind. Season with salt and pepper. Stir to combine. Cover and cook over medium-low heat for 2-3 hours, stirring occasionally.
    3. Remove the parmesan rind. If the sauce is soupy, cook, uncovered for 20-30 minutes over medium heat.
    4. Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water. Drain.
    5. Use the pasta water to thin the Bolognese sauce, if needed.
    6. To serve, divide the pasta among bowls and ladle the bolognese over top. Add the cheese and fresh basil. Enjoy!

Read Full Recipe ---> Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Keto Stuffed Onion Bombs

Ingredients 4   onions   (medium-sized) 1/2   lb   ground beef   or mixture of beef and pork 1   egg Italian seasoning   to taste 1/4   cup   pork rinds   ground 2   Tablespoons   Parmesan cheese Worcestershire sauce   to taste 2   ounces   cheddar cheese   quartered Instructions Preheat oven to 350°F. Cut the ends off each end of the onion, peel, and then remove the inner layers. Your onion should be a bottomless, hollow shell, about 1/2" thick. After all onions are peeled and hollowed-out, place them in a casserole dish. In a medium-sized mixing bowl, combine the ground beef, egg, Italian seasoning, pork rinds, Parmesan cheese and Worcestershire sauce. Press about one tablespoon of the meat mixture into each onion (the exact amount you use will depend on the size of your onions). Press down with your fingers to compact the meat, making an indentation in the middle of your meet where you can insert a cube o...
Post a Comment
Read more

Pudding Fruit Salad

Ingredients 1 container (4 oz) refrigerated vanilla pudding 1/2 cup Cool Whip frozen whipped topping, thawed 1 cup seedless green grapes, halved 1 cup miniature marshmallows 1 can (11 oz) mandarin orange segments, drained 1 can (8 oz) pineapple tidbits in juice, drained 1 cup fresh strawberries, sliced Buy Ingredients   Powered by Chicory Steps Prevent your screen from going dark while you cook. 1 In medium bowl, mix pudding and whipped topping. 2 Gently stir in grapes, marshmallows, oranges and pineapple. Add strawberries; toss gently to coat. Serve immediately or store in refrigerator up to 8 hours. Expert Tips Top with additional stawberries for each serving as an optional garnish. When serving at parties, to keep the salad cold, place the bowl in a larger bowl filled with ice. Make this a kid-friendly dessert instead of as a salad, taking it from summer to fall by trading in chunks of apple for the berries and butterscotch pudding for the vanilla. This summer-fresh salad is a g...
Post a Comment
Read more

Mushroom Spinach Lasagna

INGREDIENTS 1/2  lb. lasagna noodles (dried or ready-to-bake – see recipe notes!) 3 Tbsp . extra virgin olive oil (you could use butter or ghee if you prefer) 1/2  large yellow onion, diced 4  cloves garlic, minced 1  lb. baby portobello mushrooms, sliced Kosher salt and pepper to taste 1/4 cup  flour 1.75 cup s vegetable stock (you could also use chicken or turkey stock) 1/2 cup  heavy cream 4 cup s fresh spinach 1.5 cup s shredded parmesan cheese, divided 8 oz . fresh mozzarella cheese, thinly sliced or shredded 1/4 cup  chopped parsley for garnish (optional) INSTRUCTIONS GET THE NOODLES READY. If you’re using dried  lasagna noodles , cook them according to package directions in  very salty water  until 5 minutes less than al dente. Drain and set aside. I recommend laying the noodles out in a single layer on a lightly oiled baking sheet as soon as they’re cooked – it keeps them from sticking together so they’re easier to work with late...
Post a Comment
Read more