Prep Time: 20 Mins
Cook Time: 03 Hrs
Servings: 6-8 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 1 pound ground beef
- 1 pound ground pork
- 1 cup dry red wine
- 1 can crushed tomatoes (28 ounces)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 12 ounces campanelle pasta
- Grated Parmesan cheese, for serving
- Fresh basil or parsley, for garnish
Instructions
🥄 Instructions:
- Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery; sauté until softened (about 5-7 minutes).
- Add ground beef and pork to the skillet. Cook until browned, breaking it apart with a spoon (about 8-10 minutes).
- Pour in red wine to deglaze the pan; scrape up any browned bits from the bottom. Cook for 2-3 minutes until the wine reduces slightly.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Reduce heat, and let simmer for 5 minutes.
- Move the sauce mixture to the slow cooker. Cover and cook on low for 3 hours.
- Cook campanelle according to package instructions until al dente. Drain and set aside.
- Combine cooked pasta with Bolognese sauce or serve sauce on top of pasta. Garnish with grated Parmesan and fresh herbs.