Crockpot Sgaghetti Bolognese

When I want to make a Bolognese sauce, I usually reach for one dating back to the Molto Mario phase of Mario Batali. But I thought I'd give this one a go in the name of make-ahead comfort food.

Spaghetti Bolognese

Adapted from Martha Stewart “Slow Cooker”

Ingredients

3 tablespoons olive oil

3 cups chopped onions

2 garlic cloves, minced

4 carrots, finely chopped

3 celery stalks, finely chopped

2 tablespoons fresh thyme leaves

1½ pounds ground beef

1 pound ground pork

2 cans (14.5-ounce each) diced tomatoes

1 cup dry red wine

½ cup milk

1½ teaspoons salt

¼ teaspoon pepper

1 pound spaghetti, linguine or other long pasta, cooked to al dente

Chopped parsley for garnish (optional)

Freshly grated Parmesan for garnish

Method

Heat olive oil in a large skillet. Saute onions until translucent. Add garlic and cook for 2 more minutes. Add carrots, celery and thyme and cook until beginning to soften. Transfer to a 5-6 quart slow cooker.

In same skillet, brown beef and pork. Add tomatoes, wine, milk, salt and pepper. Stir to combine.

Add mixture to slow cooker and stir. Cover and cook on high for 3 hours or on low for 6. Serve over cooked pasta. Garnish with parsley and cheese.

Serves 6-ish.

Rating: Not the depth of flavor I’m accustomed to, but not untasty. It has the advantage of hours of hands-off cooking.The Batali version benefits from pancetta and tomato sauce, which might account for its being tastier.