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5 strips (about 1/4 pound) quality bacon, finely chopped
3/4 cup chopped onion (1 small onion)
1 1/2 pounds ground chuck
1 cup dry red wine
1 28-ounce can whole peeled tomatoes, roughly chopped
2 tablespoons finely minced fresh basil
2 tablespoons finely minced garlic
1 1/2 teaspoons finely minced fresh thyme
1 1/2 teaspoons minced fresh rosemary
1-2 tablespoons sugar
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground pepper
Make the sauce: Cook the bacon and herbs in a large skillet over medium-high heat until the bacon is soft -- about 4 minutes. Add the onions and continue to cook until they are golden brown. Add the chuck and continue to cook, stirring occasionally, until it is browned. Add the wine, bring the sauce to a simmer, and cook for 2 to 3 more minutes. Transfer the mixture to a slow cooker and add the remaining ingredients. Set at high and allow to slow cook for 5 to 6 hours. Serve hot over pasta. Store refrigerated in an airtight container for up to 3 days.
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