Since I was making pasta I didn't want to spend a lot of time making the sauce to go with it. I decided to make this easy slow cooker bolognese. It only took a few minutes to throw together and simmered in the crockpot all day. Everything was fantastic. We especially loved the homemade pasta. I can't wait to try out all the other shapes of pasta that came with the attachment.
Slow Cooker Bolognese
- 1 lb Italian sausge
- 3 Tbsp minced onion flakes
- 4 cloves garlic, minced
- 1 (28oz) can crushed tomatoes
- 1 6 oz can tomato paste
- 1 cup water
- 2 Tbsp sugar
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 1 tsp fennel seed
- 1 teaspoon salt
- 1/2 teaspoon pepper
Cook Italian Sausage in large skillet until browned. Transfer to 5 quart slow cooker. Stir in all remaining ingredients, mix well. Cover and cook on low for 8 hours. Serve with your favorite pasta.
**For a freezer meal- cook meat and put all ingredients in a gallon ziplock bag. Freeze. When ready to cook, place contents of freezer bag into slow cooker and cook on low for 8 to 10 hours.**
**Can cook sauce and then freeze for later. Reheat in the microwave or stove and serve with pasta.**
- 3 1/2 cups all purpose flour, sifted
- 4 large eggs
- 1 Tablespoon Water
- 1/2 teaspoon salt
Place flour into the mixer bowl. Turn your mixer on to speed 2 with the flat beater attached.
Gradually add the eggs, water and the salt and mix for 30 seconds.
Remove the flat beater and attach the dough hook. Turn to speed 2 and knead for 2 minutes
Dough will be crumbly… you may need to add additional water, 1 teaspoon at a time, until the dough takes on a more firm consistency.
Dump dough out onto a slightly floured bread board. Knead dough by hand then shape into walnut size balls to extrude through the KitchenAid attachment. (Please follow instruction manual for additional instructions)
CONNECT WITH PLAIN CHICKEN