Recipe: The Butcher's Sauce (meat sauce, crock pot)

THE BUTCHER'S SAUCE

"Whenever I do a lot of cooking, my freezer collects an assortment of small quantities of different meats: a half pound of ground beef, a pork chop, an extra sausage, or a chicken breast. I chop it all in the food processor and make this delicious pasta sauce, which in Puglia in southern Italy is known as butcher's sauce.

Don't hesitate to use a different combination of meats, according to what you have. Serve it as they do in Puglia with orecchiette, cavatelli, or another chunky pasta."

1 large onion, chopped
2 medium celery ribs, chopped
2 medium carrots, chopped
2 garlic cloves, minced
3 tablespoons olive oil
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground lamb
2 tablespoons tomato paste
Salt and freshly ground pepper
1/2 cup dry white wine
2 cans (28 ounces each) Italian peeled tomatoes packed in tomato puree, chopped

In a large skillet, cook the vegetables and garlic in the olive oil, stirring often, until tender and golden but not browned, about 10 minutes. If the onion starts to color, add a tablespoon or two of water and lower the heat slightly.

Add the meats and cook, breaking up lumps with the back of a spoon, until lightly browned. Stir in the tomato paste and salt and pepper to taste. Add the wine and bring the mixture to a simmer.

Pour the tomatoes and their puree into a large slow cooker. Scrape the meat and vegetables into the cooker and stir well.

Cover crock pot and cook on HIGH for 4 hours or on LOW for 8 hours, or until the sauce is thick.

Makes about 10 cups
Source: The Italian Slow Cooker by Michele Scicolone