Hey friends, time for another amazing slow cooker recipe! Today’s recipe comes to you all the way from Sweden and was written by Karl from Ingredient Matcher. When I first received Karl’s recipe, I was a little unsure about some of the translations. Even though his English is great, I wasn’t sure what veal fond was. Also, everything was written in grams, something we Americans aren’t very familiar with. I went to my handy converter tool though and changed the recipe enough to make sense for me (and probably you, too). As for the veal fond, I hear you can buy it in specialty stores or even Amazon. When I researched it, I read that you could use a combination of 1/2 chicken stock and 1/2 beef stock for a similar flavor. Obviously, it won’t be exactly the same, but you get the idea. OK, enough talking, let’s get to the recipe!
Ragù Bolognese is probably the meat recipe I cook most often. Even though I am brought up on a simple and tasty version of it I wanted to make it as good as possible with a reasonable effort. In my quest for the best bolognese sauce I came across this recipe for slow-cooked bolognese sauce on theKitchn and later on I also noticed Kenji from SeriousEats made his version of the best slow-cooked bolognese sauce. However, I had to create my own version that worked better with the ingredients I usually have at home. The recipe below is written for a slow cooker but works really good to simmer in a big pot instead if you don’t have a crockpot.
The good thing with bolognese sauce beside the great taste is that
- it freezes well
- it is a basic component in lasagna
- it works amazing to serve with any kind of pasta
THE BEST BOLOGNESE SAUCE
- 2 onions
- 4 garlic cloves
- 3 carrots
- 1 pound ground beef (2 cups)
- 1 4 oz can of mushrooms
- 2 tbsp tomato purée
- 2 cans (15 oz each) crushed tomatoes
- 3 tbsp veal fond
- 1 cup of cream
- 1 tbsp Worcestershire sauce
- 10 sun-dried tomatoes
- 2 tbsp balsamic vinegar
- 5 slices of bacon
- black pepper
- Peel and chop the onion and garlic. Grate the carrot. Chop the sun-dried tomatoes and dice the bacon.
- Brown the meat in a frying pan and place aside (this adds more flavor than just adding it uncooked to the slow cooker)
- Sauté the onion, garlic, carrots and mushrooms (this also adds flavor)
- Put all ingredients in the slow cooker and cook on low heat for a couple of hours (6-10 hours)
- Half an hour before you want to eat it, check the sauce to see if excess liquid needs to be reduced. In that case just remove the lid. Just before serving you can also add some additional cream and vinegar to get the right balance between silkiness and acidity.
- Serve with some freshly grated parmesan over spaghetti, or some other pasta that you like.
Karl is the founder and CEO of IngredientMatcher, the app that will tell you what recipes you can make based on the ingredients you already have at home. His cooking is mostly centered around weeknight dinners where he tries to find new recipes using common ingredients. Since he lives in Sweden many of the recipes on his blog are of traditional Swedish dishes. Another thing he is passionate about is to master smart tips and tricks in the kitchen, many which you will also find on the blog and the youtube channel.