Crock Pot Spaghetti Bolognese
- 1 tbsp olive oil
- 2 yellow onions - diced
- 2 stalks celery - diced
- 2 large carrots - diced
- 1/2 lb sweet italian sausage (about 3 links) - crumbled
- 1 1/2 lbs ground beef chuck
- 1 1/2 cups Brys Estate Pinot Noir
- 2 (28oz) cans Whole Italian Tomatoes in Juice
- 1 1/2 tsps kosher salt
- 3/4 tsp fresh ground black pepper
In a large sauté pan over medium-high heat, add olive oil, onion, carrot and celery. Sauté about 5 minutes till the vegetables have softened. Add Italian sausage and ground beef, sauté about 5 minutes till the meat is browned and well cooked. Add Pinot Noir, continue to cook until most of the wine has evaporated - about 5-10 minutes.
Add meat and vegetables to a crock pot. Add pureed tomatoes. Add salt and black pepper. Stir. Set your crock pot to low and cook for 8 hours. The longer you cook it the better it will become. You can't over cook this sauce!
For the last hour of cooking, crack the lid slightly to allow the sauce to reduce slightly.
Serve over spaghetti or your favorite pasta. Garnish with grated parmesan cheese.