Beef & Pork Bolognese

A rich, long-cooked ragù that freezes flat and tastes even better after. Keep a stash and dinner is just a pot of pasta away.

Ingredients

• 1 lb ground beef
• 1 lb ground pork
• 1 onion, diced
• 1 carrot, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 cans (28 oz each) crushed tomatoes
• ¼ cup tomato paste
• 1 cup beef broth (or red wine)
• 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt
• Splash of cream (stirred in at the end)

Instructions

1. Brown the beef and pork with the onion, carrot, celery, and garlic in a skillet; drain.
2. Transfer to the slow cooker and add the crushed tomatoes, tomato paste, broth, and herbs.
3. Cook on low 6–8 hours.
4. Stir in a splash of cream at the end for a silkier sauce. Serve over pasta.

Make-Ahead & Storage

Freeze flat in bags up to 3 months; vacuum-seals well. Hold the cream until reheating if you can. Cook the pasta fresh at serving.

Notes

Also excellent layered into lasagna or spooned over creamy polenta. A parmesan rind simmered in adds savory depth.