Tag Archives: red wine

Connor’s Bolognese

3 carrots

3 celery sticks

1 onion

3 cloves garlic

1 bunch fresh thyme

3 bay leaves

3 cups red cooking wine

12 oz tomato paste

3 lb ground beef


olive oil


Step 1: Put garlic, onion, carrot, and celery in the food processor. Grind until nice and pasty, then put in pot with some oil with about a TBSP of salt. Cook on medium high until the water is mostly gone and the veggies are browning. (15-20 min)

Step 1.5(Optional): For a more wholesome, traditional taste, add a small carton of chopped mushrooms and a chopped bell pepper. Cook until the peppers are soft. If you forget this step until later, its probably best not to add the peppers.

Step 2: Add the beef. Cook on high until the beef is fairly browned throughout. (15-20 min) Pour off some of the excess fat.

Step 3: Add the tomato paste. Cook about 5 minutes.

Step 4: Add the wine. Cook another 5 minutes.

Step 5: Add the thyme stems, bay leaves, and a few cups of water. Cook on low for a few hours, stirring occasionally.

Step 6: Boil off some water if the sauce isn’t quite thick. Salt to taste. Remove thyme and bay leaves if possible. Serve with pasta.


Variation: For a quicker sauce with more zesty surface flavor, brown the beef first in the main pot.  Pour off fat, then add veggies and olive oil. (Don’t use the mushrooms or peppers, they can’t cook enough with this method) Cook veggies for only about 10 minutes. Do step 3 and 4. In step 5, skip the bay leaves and shave the thyme leaves off of the stems into the pot instead of just putting the stems in. Cook on low for about 20 minutes, then go to step 6.

Based on: Pasta Bolognese by Anne Burrill



Hot Italian Sausage Ragù with Gnocchi

2016: the year of the crock-pot! In Italian cuisine, ragù is a meat-based sauce commonly served with pasta. 

1 small onion, thinly sliced
6 cloves garlic, pressed
2 (28 ounce) cans whole peeled tomatoes
3 T tomato paste
1/2 c red wine
2 t basil
2 t oregano
2 bay leaves
1 t salt
pepper to taste
1 pound ground Italian sausage (hot not sweet)

1 bunch kale, roughly chopped
1 can white beans

1 pound gnocchi
2 T olive oil
Parmesan cheese
fresh basil

Put the tomatoes into the crock-pot and either cut them up or crush them by hand. Add the onion, garlic, tomato paste, wine and spices and mix together.

Roll sausage very small bite size balls (wedding soup size), add them to the crock pot and gently mix them in. Cover the crock-pot and cook on low for 6-8 hours.

Half an hour before serving, stir in the kale and white beans, turn heat to high, and cover.

Meanwhile, cook the gnocchi according to package directions and then toss with 2 tablespoons good olive oil and fresh grated Parmesan.

Serve gnocchi topped with ragù and garnished Parmesan and fresh basil if you have it.

Adapted from a recipe at Half Baked Harvest


Original recipe at Half Baked Harvest – Crockpot Tuscan Sausage & White Bean Ragu with Buttered Gnocchi