Slow-Cooked Ragù

Name: Slow-Cooked Ragù
Ingredients: 2 ounces pancetta, chopped; 1 pound ground sirloin (90% lean); 12 ounces lean ground pork; 1 (4-ounce) hot turkey Italian sausage link, casing removed; 1 tablespoon canola oil; 1 1/3 cups diced onion; 2/3 cup diced carrot; 2/3 cup diced celery; 1/4 cup unsalted tomato paste; 2 tablespoons minced fresh garlic; 1/2 cup dry white wine; 2 cups unsalted chicken stock (such as Swanson); 1 (15-ounce) can unsalted crushed tomatoes; 1 teaspoon salt, divided; 1 teaspoon freshly ground black pepper; 1 bay leaf

16 ingredients

2 steps

Ingredients

2 ounces pancetta, chopped
1 pound ground sirloin (90% lean)
12 ounces lean ground pork
1 (4-ounce) hot turkey Italian sausage link, casing removed
1 tablespoon canola oil
1 1/3 cups diced onion
2/3 cup diced carrot
2/3 cup diced celery
1/4 cup unsalted tomato paste
2 tablespoons minced fresh garlic
1/2 cup dry white wine
2 cups unsalted chicken stock (such as Swanson)
1 (15-ounce) can unsalted crushed tomatoes
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper
1 bay leaf

Directions

1

Place pancetta in a large skillet over medium-high heat; cook 4 minutes or until beginning to brown, stirring occasionally. Add sirloin; cook 3 minutes or until browned, stirring to crumble. Place sirloin mixture in a 6-quart electric slow cooker. Return skillet to medium-high heat. Add ground pork and sausage; cook 5 minutes or until browned, stirring to crumble. Add pork mixture to slow cooker.
2

Return skillet to medium-high heat. Add oil; swirl to coat. Add onion, carrot, and celery; saute 4 minutes. Add tomato paste and garlic; cook 2 minutes, stirring frequently. Add wine; bring to a boil. Cook 2 minutes or until wine mostly evaporates, scraping pan to loosen browned bits. Add stock, tomatoes, 3/4 teaspoon salt, pepper, and bay leaf; bring to a boil. Carefully pour stock mixture into slow cooker; cover and cook on LOW for 6 hours. Discard bay leaf. Stir in remaining 1/4 teaspoon salt.