Your slow cooker will allow the Bolognese sauce to simmer all day without having to stand by the stove.
Yourslow cookerwill allow the Bolognese sauce to simmer all day without having to stand by the stove.
you’re free to substitute pappardelle for wide fettuccine if you already have it on hand.
Credit:Greg Dupree
Add garlic and tomato paste; cook, stirring constantly, 30 seconds.
Transfer to a 6-qt.
Stir in kosher salt and next 5 ingredients.
Stir in wine, and cook, stirring occasionally, 7 minutes or until almost all liquid evaporates.
Add to slow cooker, and stir to combine.
Drain tomatoes, reserving liquid.
Using your hands, crush tomatoes, and break them apart.
Add to slow cooker, and stir to combine.
Cover and cook on LOW 6 hours.
Check sauce; it should be thick and creamy.
(If soupy, uncover and cook 30 more minutes.
If dry, stir in reserved canned tomato liquid, 1 Tbsp.
at a time, to thin sauce.)
Cook pasta according to package directions.
Toss together pasta and 4 cups sauce.
(Reserve remaining sauce for another use.)
Spoon into serving dishes, and sprinkle with desired amount of cheese.
