This Slow Cooker Italian American Meat Sauce is the best I have ever eaten!! Post may contain affiliate links.
Slow Cooker Italian Meat Sauce
Guess what peeps? Guess who is retiring from teaching in May? Yep! I am so excited! I will be doing my photography business, Pamela Greer Photography, and be able to devote more time to this blog and reading all your blogs! Plus who remembers “The Summer of Cleaning Out My Garage” from many years past? Well, that might actually happen now! It will be so nice to be able to read your blogs on a timely basis instead of playing catch up on the weekends. Plus there are so many foodie things I want to get back to – like a sourdough starter and making homemade yogurt. There are 42 days of school left and I have so much to do, I am incredibly stressed, but I just have to keep my eyes on the prize!
So, enough about me. Let’s talk about this Italian American Meat Sauce from Lidia’s Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible EntreesI am not exaggerating when I say that this was the best meat sauce that I have ever made. So good. So rich. I love when I learn a new technique in a recipe. A take-away that I will use over and over again. For this recipe it was the passing the tomatoes through a food mill. It made the smoothest creamiest sauce ever! Also, I used San Marzano tomatoes like it called for.
I used the recipe pretty much as written, except that instead of simmering for 2-3 hours on the stove, I let it simmer in the slow cooker. This meant that I didn’t need to add any water because I wasn’t losing any through evaporation. Also, unfortunately I didn’t have pork neck bones, I can only imagine how much more fantastic it would be, because even with them, it was amazing!
Slow Cooker Italian American Meat Sauce
Get authentic Italian flavor in the slow cooker with this Slow Cooker Italian American Meat Sauce.
- 70 ounces San Marzano tomatoes (2 35 ounce cans)
- 1/4 cup extra-virgin olive oil
- 2 onions diced (about 2 cups)
- 8 cloves garlic peeled and chopped fine
- 6 meaty pork neck bones (about 3/4 pound) (omitted because I couldn’t find any)
- 1 pound ground beef
- 1 pound ground pork
- 3/4 cup dry white wine
- 1/3 cup tomato paste
- 4 bay leaves
- 1 1/2 teaspoons dried oregano preferably the type dried on the branch, crumbled
- 4 cups hot water I didn’t need any
Pass the tomatoes through a food mill fitted with a fine blade and set aside. (Don’t skip this step, it’s a little extra work, but so worth it).
Heat the olive oil in a heavy pot over medium heat. Add the onions and cook until golden about 8 minutes. Make room in the center of the pot and add the garlic and cook until lightly browned. Add the pork bones and cook, turning them, until they are lightly browned, about 5 minutes. Add the ground beef and pork and season lightly with salt. Cook them, breaking up the chunks, until the liquid they give off has boiled away – about 10 minutes. Continue until it is nicely browned about another 5 minutes. Add the bay leaves and the oregano and then the wine. Bring to a boil, scraping up the browned bits and cook until the wine has completely evaporated.
At this point I spooned this into the slow cooker. I added the tomatoes, tomato paste and seasoned again lightly with salt. Covered and cooked on low for about 8 hours. If you are doing it on the stove, add the tomatoes, paste and salt to the pot. Bring to a boil, and then adjust the heat to keep it at a lively simmer. Cook uncovered for 2-3 hours, adding hot water about 1/2 cup at a time to maintain the level of liquid. Skim off any fat from the top, remove the bones, adjust the seasoning and spoon over pasta.
Makes about 8 cups to dress about 2 pounds of pasta. (So, I took half of it and froze it – bonus!)
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