Women are like a good bottle of wine. We get better with age.
It took me like a decade or two to finally feel completely comfortable in my skin. To be happy with myself on the inside and out. To feel confident. It’s so cliché but we really do learn from the experiences in our lives. We learn, we grow, we become better people.
Today’s Sunday Supper is an extra special one because we are celebrating 
I hope I’m this gorgeous at 50.
And what better recipe to share with you today than my Slow Cooker Bolognese Sauce with Pappardelle Pasta.
With this severely cold winter and chilling winds that the Midwest is experiencing this year just about the only things getting me through are Netflix, running, good food and a glass of wine.
I’ve never felt cold weather like this before and some days, when I can, I just stay inside because it’s too darn cold to leave the house. On a day that was filled with running countless errands (grocery store, post office, etc.) and taking my daughter to ballet, I came home to the deliciously wonderful smell of this homemade Bolognese sauce.
Let me tell you, after being out and about in the cold all day, this was heaven on earth. The smell was just intoxicating.
There’s something about a slow cooked homemade Bolognese sauce. The slow cooking process really allows the flavors to develop, meld together and creates an incredible pairing for pasta and crusty bread. If you’ve never made a slow cooked Bolognese sauce, you need to try this. This is perfect for a dinner party because it makes enough for 6-8 people and, the best part, the slow cooker does all the work for you! My secret ingredient for this Bolognese sauce was adding anchovy paste.
Might sound weird, but it adds a wonderful flavor and you can use less salt. Don’t knock it ’til you’ve tried it. And if you don’t own a slow cooker, what are you waiting for? You need to get one!
So, here’s to Hearty Burgundy and many more years to come!
Slow Cooker Bolognese Sauce with Pappardelle for a Gallo #SundaySupper
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 large carrot finely chopped
- 2-3 celery stalks finely chopped
- 1 medium sized yellow onion finely chopped
- a pinch of Kosher salt and fresh cracked black pepper
- 3 tablespoons tomato paste
- 1/2 teaspoon anchovy paste
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground nutmeg
- 1/2 heaping cup Hearty Burgundy from Gallo you could even do 3/4 cup
- 2/3 cup heavy cream
- Two 28-ounce cans crushed tomatoes
- 1/2 teaspoon red chili pepper flakes
- 1 pound lean ground beef
- 1 pound Spicy Italian sausage; casings removed and chopped
- Cooked Pappardelle Pasta for serving
- Freshly grated Parmesan cheese
- Parsley for garnish
Instructions
- Heat the oil in a large sauté pan over medium-high heat. Add the garlic, carrots, celery and onions. Sprinkle with salt and pepper and cook about 3 minutes. Add the tomato paste, anchovy paste, thyme and nutmeg, and continue cooking until the vegetables have softened and started to brown, for about 2 minutes. Deglaze with the Gallo Hearty Burgundy wine, pulling up any browned bits from the bottom of the pan. Season with just a touch more salt and pepper if needed.
- Carefully pour into the slow cooker. Stir in the heavy cream, tomatoes and red chili pepper flakes. Using your hands, crumble in the uncooked ground beef and Italian sausage pieces and stir the meat well so as to incorporate into the sauce. Make sure there are no large clumps of meat in the sauce. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours. Skim the accumulated grease from the surface before serving.
- Serve over pasta and garnish with freshly grated parmesan cheese and some parsley and enjoy with a glass of the Hearty Burgundy.
Recipe adapted from the 
Today is all about celebrating Gallo’s 
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Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
