(It's not pretty, waiting for the milk fat to evaporate.) Why milk in a sauce? I think it's the lactic acid that is supposed to help tenderize the meat.
Next, two 28-ounce canned tomatoes need to be pureed in a blender/food processor until smooth...
Add wine (I used a dry white Sauvignon Blanc), tomatoes, and thyme; cover and bring to boil.
Transfer mixture to slow cooker, cover, set temperature to high, and bring to boil. I love the slow cooker bags that I find at my grocery store. They really do make cleanup much easier! We're cooking this on HIGH, bringing it to a boil. Why? According to the Cook's Country article, we want the extra liquid to evaporate, so we don't get a watery sauce.
Once mixture comes to boil, remove lid and simmer until sauce is very thick, 7 to 8 hours.
This recipe can be partially made the night before so that it’s ready to place in the slow cooker in the morning. Complete steps 1 and 2 and refrigerate the mixture in the Dutch oven. The next morning, bring the mixture back to a boil, transfer it to the slow cooker, and proceed as directed.
The aroma that wafted through our kitchen was making my mouth water. When I checked on the sauce, I didn't like all the fat that had floated to the top.
fat mop" as a gift, a few years ago. I love it! It quickly soaks up the surface fat and then it "squeegees" it away!
TASTING NOTES: I think it's my slow cooker that doesn't get hot enough to boil the meat sauce as much as it could have. I thought the sauce was still a bit thinner than I'd like. I remedied that with a mixture of flour/water, and I added it a little bit at a time, until it reached my desired thickness.
tagliatelle or fettuccine noodles. But, let's talk about the sauce...
TASTING NOTES: What I love best about this Bolognese, is that it tastes just like the one I've been buying from a local Italian restaurant (they have a take-out section). The tomato flavor takes a back seat, and it's the wine that shines through. The texture of the meat was, indeed, very tender. This recipe makes 12 cups of sauce, so I froze two 4-cup portions.... this was about 2 months ago!
I have always wanted to buy an Atlas Pasta Machine. I spotted a gently used Atlas Pasta Machine Set on eBay, and the highest bid was at $50.00. For a new machine, the best price I could find was about $200.00. (I must admit, that I've acquired a wicked technique that usually results in my winning most eBay auctions that I want. It's a closely guarded secret!) I won the auction, and I got the whole pasta machine set for $60.00!!! For a couple of weeks, I felt hesitant to make my own pasta-- as I had never done it, other than the Sardinian Gnocchi that I made, some time ago.
What I love about freshly made pasta, is that it cooks in just a few minutes...
(A printable recipe card is at the bottom of this post.)
GIVEAWAY: I almost forgot! On my last post, featuring grilling recipe ideas, I announced that I would give away a copy of Steven Raichlen's "How to Grill". Using Random.Org, the number "16" came up. Oh, wow! Cathy of "Wives With Knives" was the winning comment. She said:
Improving my grilling skills is at the top of my to-do list this summer. I'm going to start with that scrumptious looking tri-tip. You share so many wonderful recipes and grilling tips and you've inspired me to keep at it.