in the early 2000s, when i was still in college and for a few years after i graduated, i visited my good friend melina for a weekend each summer. i would make the drive from upstate new york down to new jersey and we would take the train into new york city for a day. each trip we would find something different to do during the day - visit the statue of liberty, walk through central park, see a concert at jones beach - but we always ended up in little italy for dinner and dessert. and each and every time, while i was scanning the menu for prosciutto, melina had her eyes on bolognese. i can't eat it without thinking about those trips and warm summer evenings eating outside along mulberry street.
slow cooker bolognese
adapted from a 60s housewife
15 minute prep, 6-8 hours cook; serves 4-6
1 pound ground beef or meatloaf mix
1 large onion, diced
3 cloves of garlic, minced
1 carrot, diced
1 celery stalk, diced
1/2 cup red wine
6 ounces tomato paste
42 ounces (28 ounce can + 14 ounce can) diced tomatoes
- in a large skillet, cook the beef until brown and transfer to the slow cooker.
- add the remaining ingredients, stir to combine, and cover. cook on low for 6-8 hours. serve over your choice of pasta.