Heyy there! Hope everyone had a fun St. Patty’s Day weekend!
Dave and I went out for dinner on Saturday night at Wildwood in Geneva. Coincidentally, we were seated right next to Dave’s cousin, Jeff, and his wife, Nicole, so we pushed the tables together and had dinner. The food was amazing and the company even better! Afterwards, Dave and I met up with a few of his friends for some drinks.
The three of us slept in late on Sunday morning and the remainder of the day was spent 95% on the couch snuggling. It felt excellent! Even though I probably should’ve been studying for my final… BUT I was too comfy and relaxed to be productive. Oops!
Crock Pot Bolognese Sauce
So it’s about time I share a recipe with you guys!
After the crockpot challenge, I thought I was “crock potted” out but I couldn’t resist pulling it out again to cook a big pot of rich, meaty Bolognese sauce. Simmering in the pot for several hours allowed for all the fresh herbs, tomatoes and red wine to marry together for a deep, comforting taste.
Not to mention, the aroma took over the entire house and it was all I could think about all day! Soo soo good!
1 tbls olive oil
2 small red onions, chopped
1 lb ground pork
1 lb ground beef
1 28 oz crushed san marzano tomatoes
1 can tomato paste
2/3 cup dry red wine
1 tsp salt
1/2 tsp pepper
2 tbls fresh basil, chopped
1 tbls fresh oregano, chopped
1/2 tsp crushed fennel seeds
2 bay leaves
1. In a large skillet, saute onions in olive oil for a few minutes. Add ground pork and beef and cook through.
2. Place remaining ingredients, along with browned meat, into the crock pot and mix thoroughly.
3. Cook on low for 6-8 hours. Ladle over fettuccine pasta and serve.