Slow Cooker Pork and Turkey Bolognese Sauce with Fresh Tomatoes
Posted on 13 October 2013
Why, oh WHY did I buy another 20-pound box of Early Girl seconds?
Yet again, I have tomatoes coming out of my ears.
This time, instead of simply canning them, they will be turned into super spicy salsa (17 half-pint jars thus far) and marinara sauce (destined for the freezer to aid in future meal preparation).
And this meaty bolognese sauce.
That’s right. This is no proper ragu alla bolognese. This is all American, all the way. This is so Italian-American that Paulie from The Sopranos might even refer to it as “gravy.”
On a related note, have you seen the final episode of The Sopranos? I know I’m like 6 years too late, but what happened there? I had to watch it twice last week before coming to terms with the fact that I would never know. And that I had to stop obsessing about it.
The convenience of the slow cooker is that it’s largely hands-off while doing its magic. But don’t skimp on browning the vegetables and tomato paste since it affords the resulting sauce a deeper richer flavor. This recipe calls for what seems like an obscene amount of meat, but, unless you have a big family or a hearty appetite, you’ll have plenty left over for another meal.
Do you prefer TV shows to wrap up nicely (a la Breaking Bad) or ambiguously (a la The Sopranos)?
Last year: Slow Cooker Vanilla Rum Apple Butter (why is this the all-time most popular AFB post?)
Adapted from the Cooking Channel, Food & Wine, and Lidia’s Favorite Recipes