I made this for dinner tonight. I found this recipe in the Williams-Sonoma catalog. I browned the meat last night and threw everything in the crockpot before I went to work. I cooked the pasta when I got home. This was excellent - restaurant quality. It was good enough to serve this to company. I can't wait to make this again.
- 6 oz. bacon slices, cut into 1/2-inch pieces
- 1 yellow onion, diced
- 1 1/2 tsp. kosher salt, plus more, to taste
- 3 garlic cloves, minced
- 1 1/4 lb. ground beef
- 3/4 lb. Italian sausage *(can use all beef)
- 6 oz. tomato paste
- 2 tsp basil
- 1 cup milk
- 1/3 cup grated Parmigiano-Reggiano cheese, plus more for serving
- Freshly ground pepper, to taste
- 1 lb. spaghetti, cooked, water reserved
Over medium-high heat, cook the bacon until crisp, 7 to 10 minutes. Spoon off all but 1 Tbs. of the fat. Add the onion and 1/2 tsp. of the salt and cook until tender, 5 to 7 minutes. Add the garlic and cook for 1 minute. Add the ground beef, sausage and the remaining 1 tsp. salt and cook, stirring occasionally, until the meat is no longer pink, about 5 minutes. Stir in the tomato paste, milk and the 1/3 cup cheese.
Place the insert on the slow-cooker base. Cover and cook on low according to the manufacturers instructions until the sauce thickens, about 4 hours. Skim the fat off the sauce. Adjust the seasonings with salt and pepper.
Add the cooked spaghetti to the sauce along with enough pasta-cooking water to loosen the sauce and toss to combine. Transfer to individual bowls and sprinkle with cheese. Serve immediately.
CONNECT WITH PLAIN CHICKEN