Slow cooker bolognese

Today was a crazy day. Sugar test on Eglin at 7 am (which meant up at 5, left by 6), dentist appointment at 11 am 40 minutes from the hospital, then a prenatal appointment back at Eglin at 2.

Ridiculous.

I don't have diabetes, by the way. My blood barely spiked during my glucose test. 

Anyway, between the dentist and leaving for my 2 o'clock appointment, I had about an hour at home. 

I chose to spend said hour prepping dinner and facebooking.

Mostly prepping dinner. 

I put a quick bolognese sauce together in my slow cooker (which is actually a Cuisinart Multi-Cooker, you should get one.) 

I'm not a fan of beef sauces, so mine uses hot Italian sausage. I also don't add pancetta or prosciutto or cream, but if you're a traditionalist, feel free.

Slow Cooker Bolognese

-recipe by me-

olive oil

3-4 links hot Italian sausage, casings removed

2 cloves of garlic, smashed. Don't even worry about chopping them.

1 small white onion, diced small

3 stalks celery, diced small

2 medium carrots, grated

2 fresh bay leaves or 1 dried

2 sprigs-worth of fresh thyme leaves

pinch of fresh oregano

crushed red pepper flakes

dry red wine, about 1/3 cup (I used a Spanish red, but use whatever you have open)

1 28 oz can crushed San Marzano tomatoes

chicken stock to thin, if desired

In your slow cooker (or a skillet if you can't brown in your slow cooker) heat the oil, then add the sausage, breaking it up as it cooks. Toss in the garlic cloves, onion, celery, carrots, herbs and crushed red pepper. Season with salt and pepper and allow the vegetables to sweat a little. 

Add the wine, then the tomatoes. If it's too thick for your liking, add a little stock.

Cook on low for 4-5 hours.

Now all you have to do is toss some pasta in boiling water once you're home, and dinner is done in 10 minutes. 

I like to top mine with fresh parmigiano reggiano and chopped parsley, because it's tasty and looks pretty.

Mostly because it looks pretty.