Pudding Fruit Salad

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Slow Cooker Vodka Bolognese Pasta

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INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 medium shallot, chopped
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 pound lean ground beef
  • 3/4 pound ground spicy Italian sausage (or ground beef)
  • kosher salt and black pepper
  • 1 can (28 ounce) chopped tomatoes
  • 1/4 cup tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup whole milk
  • 3/4 cup vodka
  • 1 parmesan rind, plus grated Parmesan cheese for serving
  • 1 pound long or short cut pasta

INSTRUCTIONS

SLOW COOKER

  1. 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, shallot, carrots, and celery, and season with salt and pepper. Cook 5 minutes or until the onion is fragrant and beginning to caramelize. Add the beef and sausage, brown all over, breaking up the meat as you go, about 10 minutes. Remove the skillet from the heat.
    2. Transfer the meat to the bowl of your slow cooker. Add the tomatoes, tomato paste, oregano, basil, bay leaves, thyme, milk, vodka, and parmesan rind. Season with salt and pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 4-6 hours. 
    3. Remove the parmesan rind. If the sauce is soupy, crank the heat up to high and cook, uncovered for 20-30 minutes. 
    4. Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water. Drain. 
    5. Use the pasta water to thin the Bolognese sauce, if needed. 
    6. To serve, divide the pasta among bowls and ladle the bolognese over top. Add the cheese and fresh basil. Enjoy!

STOVE TOP DIRECTIONS

  1. 1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the onion, shallot, carrots, and celery, and season with salt and pepper. Cook 5 minutes or until the onion is fragrant and beginning to caramelize. Add the beef and sausage, brown all over, breaking up the meat as you go, about 10 minutes. 
    2. Add the tomatoes, tomato paste, oregano, basil, bay leaves, thyme, milk, vodka, and parmesan rind. Season with salt and pepper. Stir to combine. Cover and cook over medium-low heat for 2-3 hours, stirring occasionally.
    3. Remove the parmesan rind. If the sauce is soupy, cook, uncovered for 20-30 minutes over medium heat.
    4. Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water. Drain.
    5. Use the pasta water to thin the Bolognese sauce, if needed.
    6. To serve, divide the pasta among bowls and ladle the bolognese over top. Add the cheese and fresh basil. Enjoy!

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