The Butcher's Sauce ingredients
Makes about 10 cups1 large onion, chopped
2 medium celery ribs, chopped
2 medium carrots, chopped
2 garlic cloves, minced
3 Tbsp olive oil
1/2-lb ground beef
1/2-lb ground pork
1/2-lb ground lamb
2 Tbsp tomato paste
1/2 cup dry white wine
Kosher salt, to taste
Freshly ground pepper, to taste
2 (28-oz) cans Italian peeled tomatoes packed in tomato purée, chopped
Hot cooked pasta
In a large skillet, cook the vegetables in the olive oil, stirring often, until tender and golden but not browned, about 10 minutes. If the onions start to color, add a Tbsp or two of water and lower the heat slightly.
Add the meats and cook; break up lumps with the back of a spoon. Cook until lightly browned. Stir in the tomato paste and salt and pepper to taste. Add the wine; bring the mixture to a simmer.
Simmer in slow cooker
Pour the tomatoes and juice into a large slow cooker. Scrape the meat and vegetables into the cooker and stir well. Cover and cook on High for four (4) hours or on Low until the sauce is thick, about eight (8) hours. Serve over hot cooked pasta. Back to Top
Slightly adapts Michele Scicolone, The Italian Slow Cooker (New York: Houghton Mifflin Harcourt, 2010), 64 - 65.
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