Ingredients
2
lbs lean (at least 80%) ground beef
1
cup chopped onion
3
cloves garlic, finely chopped
1/2
cup finely chopped carrot
1/2
cup finely chopped celery
1 1/2
teaspoons salt
1/2
teaspoon ground black pepper
2
cans (28 oz each) Muir Glen™ organic crushed tomatoes with basil, undrained
1/2
cup heavy whipping cream
Preparation
Spray 5-quart slow cooker with cooking spray.
In 12-inch nonstick skillet, cook beef, onion, garlic, carrot, celery, salt and pepper over medium-high heat 6 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
Spoon beef mixture into slow cooker. Stir in tomatoes.
Cover; cook on Low heat setting 4 to 5 hours or to 165°F. Stir in whipping cream. Cover; cook 10 minutes longer.
To Freeze Leftover Bolognese: Pour into resealable 1-gallon plastic freezer bag. Label and freeze up to 3 months. To Thaw and Reheat: Thaw in refrigerator overnight or until completely thawed. Pour Bolognese into 4-quart saucepan or Dutch oven. Cook over medium heat 15 to 20 minutes, stirring occasionally, until thoroughly heated (165°F).
