Ingredients
-
4
-
1
-
1
-
2
-
2
-
2
-
1/4
-
2 - 28
-
3
-
-
1/4
-
1/2
-
-
-
Directions
Ive been taking some of my existing stove top recipes and recreating them for the slow cooker which usually require some minor tweaks to make them work. Because liquids dont evaporate as much in the crock pot, this recipe is slightly different than my stove top Bolognese Recipe. I also have an Instant Pot Bolognese Recipe.
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Steps
|
1
Done
|
Increase Flame to Medium-High; Add Meat, Season With Salt and Pepper and Saut Until Browned Drain the Fat Then Add Wine; Cook Until It Reduces Down, About 3-4 Minutes |
|
2
Done
|
Add to Crock Pot. Add Tomatoes, Bay Leaves, Salt and Pepper; Cover and Set Slow Cooker to Low 6 Hours. |
|
3
Done
|
After the 6 Hours, Adjust Salt and Pepper to Taste, Add Half & Half and Parsley; Stir and Serve Over Your Favorite Pasta or Spaghetti Squash. |
|
4
Done
|
Makes About 10 Cups. Leftovers Can Be Frozen For Future Meals. to Reheat, Thaw in the Refrigerator Then Reheat on the Stove or Crock Pot. |
