Saucy Sunday Bolognese Pasta

Ingredients

Method:

Slow Cooker Method

1. In a large skillet over medium heat, cook the bacon until crispy (about 5 minutes). Add the onion, garlic, beef, sausage, oregano, and basil. Season with salt and pepper, then cook for about 10 minutes, breaking up the meat as it browns. Remove from heat.

2. Transfer the meat mixture to your slow cooker. Add the carrots, celery, tomatoes, tomato paste, red wine, and thyme. Season again if needed and stir to combine. Cover and cook on low for 6–8 hours or high for 4–6 hours.

3. Once cooked, remove the thyme. If the sauce is too watery, increase the heat to high and cook uncovered for 20–30 minutes. If it’s too thick, add 1–2 cups of water or beef broth.

4. Breadcrumb topping: Preheat the oven to 220°C (425°F). Toss bread cubes with olive oil, oregano, and a pinch of salt on a baking tray. Bake for 10 minutes until golden and crisp. Once cooled, crumble into fine breadcrumbs (or pulse in a food processor) and toss with grated parmesan and red pepper flakes.

5. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1 cup of the pasta water before draining.

6. Thin the Bolognese with some reserved pasta water if needed. Serve the sauce over pasta, topped with parmesan, herb breadcrumbs, and fresh herbs.

Instant Pot Method

1. Set the Instant Pot to sauté. Cook the bacon until crisp (about 5 minutes), then add onion, garlic, beef, sausage, oregano, and basil. Season and cook for 10–15 minutes, breaking up the meat. Brown in two batches if your pot is small. Turn off the Instant Pot.

2. Add the carrots, celery, tomatoes, tomato paste, red wine, and thyme. Stir to combine and season. Seal and cook on high pressure for 20 minutes.

3. Once done, use quick or natural release. Set to sauté and simmer for 5–10 minutes to slightly reduce the sauce. Turn off heat and remove the thyme.

4. Finish the recipe following steps 4–6 from the slow cooker method above.

Stovetop Method

1. In a large Dutch oven, cook the bacon over medium heat until crispy (about 5 minutes). Add the onion, garlic, beef, sausage, oregano, and basil. Season with salt and pepper, and cook for 10 minutes, breaking up the meat. Remove from heat.

2. Add carrots, celery, tomatoes, tomato paste, red wine, and thyme. Stir in 2 cups of water and mix well. Cover and simmer over medium-low heat for 2–3 hours, stirring occasionally. Add more water or beef broth if the sauce gets too thick.

3. Remove the thyme. If the sauce is too loose, simmer uncovered for an additional 20–30 minutes to thicken.

4. Finish the recipe using steps 4–6 from the slow cooker method.