Ingredients

  • 2 tablespoons olive oil
  • 1 ¼ pounds EACH ground beef and pork
  • Kosher salt and pepper to taste
  • 4 ounces pancetta, cut into 1/2 inch dice
  • 1 yellow onion, finely diced
  • 2 carrots, peeled/finely diced
  • 1 stalk celery , finely diced
  • 5 cloves garlic-minced
  • cup tomato paste
  • 1 cup dry red wine
  • 1 cup milk
  • 2 cans 28oz ea whole tomatoes-canned, passed through a food mill
  • 2 bay leaves
  • 1 Parm-Regg cheese, rind
  • 1 pound tagliatelle-cooked

Directions

1. In stovetop-safe insert of slow cooker over medium high heat, warm 1 tablespoon oil. Cook beef, pork, salt and pepper 12 minutes. Drain on paper towels. Cook pancetta 7 minutes, drain on paper towels.
2. Reduce heat to medium, warm one tablespoon oil. Cook onion, carrots and celery 8 minutes. Add garlic; cook 1 minute. Add tomato paste and cook 2 minutes. Add wine, simmer 5 minutes. Add meats, pancetta, milk, tomatoes, bay leaves, cheese rind, salt and pepper. Bring to simmer. Place insert on slow-cooker base. Cover and cook on high 3.5 hours. Discard leaves and rind. Toss pasta with 3 cups sauce; reserve remaining sauce. Makes 9 cups.

Source

Servings/Yield