A perfect fall dish that will make your entire house smell delicious!
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 large carrots, chopped
3 celery stalks, chopped
4 cloves garlic, minced
3 tbsp. tomato paste
2 lb. ground beef
1 oz. (28-oz.) can crushed tomatoes (Italian, Cento San Marzano preferred)
1 tbsp. dried oregano
1 tbsp. dried thyme
1 bay leaf
1 tsp. kosher salt
1 c. whole milk
1 c. dry red wine
Freshly ground black pepper
Pappardelle pasta
Directions
In a large skillet over medium heat, heat oil. Add onion, carrot, celery, and garlic and cook until tender, 6 minutes. Add tomato paste and stir until combined, then add ground beef and cook until no longer pink, 6 to 8 minutes. Transfer mixture with a slotted spoon to slow cooker.
Add crushed tomatoes, oregano, thyme, bay leaf, salt, milk, and red wine. Season with pepper and stir until combined.
Cover and cook on low for 6 hours. Discard bay leaf.
Serve over cooked pasta, pappardelle preferred.
BONUS: After cooking for 6 hours, let cool and then place in refrigerator. Take out the next day (allow dish to semi-room temperature before turning slow cooker back on). Cook on low for an additional 4 hours for an even richer tasting sauce.
Preheat oven to 400°F. Place cherry tomatoes on a parchment-lined baking sheet and season with olive oil, salt and pepper. Place in the oven.
Roast the tomatoes until they’ve burst (20-30 mins), are wrinkled and release their juices. Remove from the oven.
About halfway into the roasting of the tomatoes, boil pasta water, salt it, and cook the pappardelle to al dente. Reserve half cup of pasta water.
Place pasta in a bowl and add ¾ of the cherry tomatoes along with the accumulated juices, parmesan, and fresh basil. Mix well. Add pasta water only if needed.
Add pasta to individual serving bowls and top with remaining cherry tomatoes, burrata, more parmesan, more basil, olive oil, salt and pepper.
