
Slow-Cooker Mushroom Bolognese
Ingredients
- 2 pounds cremini mushrooms trimmed and quartered
- 1 onion chopped
- 1 carrot peeled and chopped
- 1 28-ounce can whole peeled tomatoes
- 2 teaspoons extra-virgin olive oil
- ½ ounce dried porcini mushrooms rinsed and minced
- 2 tablespoons tomato paste
- 3 garlic cloves minced
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- ½ cup dry red wine
- Salt and pepper
- 1 teaspoon sugar
- 1 bay leaf
- ¼ cup heavy cream
- 1 tablespoon lemon juice
- chopped fresh parsley
Instructions
- 1. Working in batches, pulse cremini mushrooms in food processor until pieces are no larger than ½ inch, 5 to 7 pulses; transfer to large bowl. Pulse onion and carrot in now-empty processor until finely chopped, 5 to 7 pulses; transfer to bowl with mushrooms. Pulse tomatoes and their juice in again-empty processor until almost smooth, 6 to 8 pulses; set aside in separate bowl.
- Heat oil in 12-inch skillet over medium heat until shimmering. Add processed vegetables and porcini mushrooms, cover, and cook until softened, about 5 minutes. Uncover and continue to cook until vegetables are dry and browned, 12 to 14 minutes. Stir in tomato paste, garlic, and oregano and cook until fragrant, about 1 minute. Stir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 3 minutes; transfer to slow cooker.
- Stir tomatoes, 1 teaspoon salt, sugar, ½ teaspoon pepper, and bay leaf into slow cooker. Cover and cook until sauce is deeply flavored, 7 to 8 hours on low or 4 to 5 hours on high.
- Discard bay leaf. Stir in cream and lemon juice. Season with salt and pepper to taste. Before serving, stir in 2 tablespoons parsley for every 3 cups sauce.