Why am I always searching? Why am I never satisfied?
When I first got my Blackberry, I thought it was the most amazing phone ever. Now, I want an iPhone or a Droid. It’s why my kitchen counter looks like a small kitchen appliance store. And even, if I left it all for the simpler life, I imagine I would still be sitting on the couch circling the next best cow in the cow catalogue. And if one chicken coop is good, three is better.
It’s the same with recipes. I find good ones, great ones, amazing ones, but I don’t stop. I rarely make the same one twice, because what if…what if I missed that one perfect, amazing recipe??
So, even though I have made countless meat sauces, if I come across one I haven’t tried, I try it. So, while paging through Not Your Mother’s Slow Cooker CookbookI found this recipe. It was good. A bit more soupy than others, I think because you don’t lose any of the liquid to evaporation. ***Note. Just as I was typing in the recipe, I noticed the reduce by 1/2 volume note on the wine. OOOPS. Recipe may or may not be more soupy than others, if you follow the directions!
Classic Italian Meat Sauce
- 1/2 cup olive oil
- 2 medium-size yellow onions, chopped
- 2 medium-size carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 pound lean ground beef
- Salt and fresh ground black pepper to taste
- 1 1/2 cups dry red wine, such as a Chianti
- Two 28 ounce cans whole tomatoes with their juice
- One 6 ounce can tomato paste
- 1/2 cup beef broth
*Note, I finely chop my onions, celery and carrots in a food processor, I like the consistency better for a meat sauce. Heat the oil in a large skillet over medium – high heat and saute the onions, carrots and celery, until the are just browned, about 10 to 15 minutes. Add the beef, breaking apart the clumps and cook until there is no more pink. Season with salt and pepper.
Scoop the veggie meat mixture into the slow cooker. Add the wine to the skillet and over high, scraping up the brown bits, reduce by 1/2. Pour this into the slow cooker with the rest of the ingredients. Cook on low for 6 – 8 hours. Serve with pasta.
Makes about 8 – 9 cups.