Big-Batch Bolognese Sauce on Tagliatelle
It was another slow-cooker meal. The Cook's Illustrated's recipe we adapted called for 3 pounds meatloaf mix. A suggested alternative was 1 pound ground beef chuck and 1 pound ground pork. We mixed 93% lean beef, pork, and lamb. Other ingredients were straightforward - mirepoix (onion, carrot, celery), garlic, white wine, tomato paste, crushed tomato, bread and heavy cream. After 6 hour cooking on high, our bolognese looked nice! There was a lot of fat we needed to remove from surface. J was very good at doing it.
