Valentine’s Day is Saturday and you’re probably seeing recipes for “dinner for two” everywhere . . since we’re a family of four and are staying in on Valentine’s Day, I wanted to post a recipe for you guys to make for your entire family. So, yes, this is a Valentine’s Day dinner idea for the whole family.
The husband and I are going out a few days before the 14th so we can have some alone time and a date night but Saturday night, we’ll be home with the kiddos and I will be making dinner. The highlight of the night will be whatever movie my kids pick out and 
For this bolognese, I wanted to try something new. First off, we used this 
I like to buy boneless short rib beef all the time because you can buy about 3 lbs. of it from CostCo and then freeze what you don’t use. . but this time, I opted for beef chuck, which is a little less expensive than boneless beef short ribs and still becomes very tender and works well for slow cooker recipes.
I mean, shouldn’t a bolognese sauce look like this? With chunks of beef swimming in sauce. It is a meat-based sauce and sometimes, frankly, ground beef just doesn’t cut it. So, this Valentine’s Day, if your significant other, friends, roommates, whoever. . likes beef and pasta, you’ve got to give this recipe a try!
My husband devoured this . . this is what he loves about me being a food blogger the most. The fact that he gets to eat special meals like this twice. And regarding the wine for this recipe, use a great tasting red wine that you would actually drink with your meal. I used 
Fettuccine with Slow Cooker Bolognese Sauce
Ingredients
- 1 to 2 tablespoons extra virgin olive oil
- salt and pepper
- 1 lb. beef chuck or boneless beef short rib beef
- 12 ounces cremini mushrooms chopped
- 1 small onion chopped
- 4 garlic cloves minced
- 1 28-ounce can diced tomatoes
- 1 28-ounce can tomato sauce
- 3 tablespoons tomato paste
- 1 to 2 teaspoons anchovy paste
- 1 cup beef stock
- 1 cup red wine
- 1/2 teaspoon dried oregano
- a few sprigs of fresh thyme
- 3 tablespoons brown sugar
- crushed red pepper flakes optional for some heat
- 1 pound fettuccine pasta cooked
- freshly grated parmesan cheese for garnish
Instructions
- Using a large skillet over medium-high heat, heat the olive oil. Season the beef with the salt and pepper on both sides and then add the beef to the skillet. You want the oil to be relatively hot so you will hear an immediate sizzle as soon as you add the beef to the skillet. Sear on each side for about 1 to 2 minutes. Remove from the heat and onto a cutting board. Cut into bite sized chunks (but not too small) and place into your slow cooker.
- Add the sliced mushrooms, onions, garlic, diced tomatoes, tomato sauce, tomato paste, anchovy paste, beef stock and red wine. Sprinkle on the dried oregano and add in the fresh thyme. Stir well and cook on low for 8 hours, or on high for at least 6 hours.
- After about 5 hours, stir in the brown sugar, taste and season with salt and pepper and add some red pepper flakes, if using. Stir well and cook for another hour or so on low heat. The meat will be very tender and flavorful. Before serving, discard the thyme sprigs. Serve over pasta and garnish with freshly grated parmesan cheese.
Recipe from 
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