In this recipe
-
Notta Pasta Rice Fettuccine
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
Crock Pot Bolognese
6 cups
35 minutes to assemble
4 hours to cook
Total time: 4 hours and 35 minutes
2 1/2 tablespoons olive oil, divided 1 large onion (1 cup), minced 1 large carrot, minced 1 large stalk celery, minced 1 tablespoon minced garlic (4-5 cloves) 8 oz prosciutto, minced 2 lbs stew meat 1 tablespoon tomato paste Salt and fresh cracked pepper to taste 1-14.5 oz can beef broth 1/2 cup red wine, dry sherry or vermouth 1/2 cup diced tomatoes 2/3 cup heavy cream 1-16 oz box Notta Pasta Fettuccine
- Set crock pot on high. In a large heavy bottomed pan heat 2 tablespoons of the olive oil over a medium high heat.
- Add onions, carrots, and celery to oil. Cook until they start to soften. Add garlic and cook (stirring occasionally) until the vegetables are nicely browned (10-15 minutes). Add prosciutto and mix, cooking 2 to 4 minutes.
- While vegetables are cooking cut beef into small pieces. Add to vegetables and cook until meat is browned. Add tomato paste, salt and pepper. Mix in and cook 2-3 minutes. Pour beef broth, wine and tomatoes into pan. Stir until all browned bits in pan are mixed into sauce (deglazed).
- Pour contents of pan into crock pot and cover. Cook for 4 hours, stirring occasionally. The last 15 minutes before serving; add cream to sauce.
- Boil Notta Pasta according to directions on box. Drain and rinse quickly. Toss with remaining oil. Ladle sauce on top of pasta and enjoy!
Crock Pot Bolognese
Nutrition Facts:*
CALORIES: 730
FAT: 28g
CHOLESTEROL: 165mg
SODIUM: 1690mg
CARBS: 69g
PROTEIN: 51g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
