Ingredients
- 1 pound rigatoni
- 2 tbsp extra virgin olive oil
- 2 medium onions, finely chopped
- 1 large carrot, finely chopped
- 2 celery stocks, finely chopped
- 12 oz ground beef
- 6 oz ground pork
- 1/2 cup dry red wine
- 2 cups tomate puree
- salt, to taste
- pepper, to taste
- 3 cups beef or chicken stock
- 1/2 cup milk
Method
- Chop the vegetables very finely. If you want to speed up this step, you can use a food processor.
- Heat extra virgin olive in a large saucepan. Add the onions, carrot and celery. Cook for around 10 minutes on medium-low heat until vegetables are softened.
- Add beef and pork mince. Break it apart with a wooden spoon and stir constantly until the meat is browned.
- Deglaze with red wine.
- Transfer your meat and vegetable mixture in the slow cooker. Add tomato puree, salt, pepper and cover with broth.
- Cook on low for 6 hours.
- Finally, when the sauce ready, add the milk to round up the flavor.
- Cook pasta according to directions and top with bolognese.