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Prep Time: 30 Minutes Cook Time: 660 Minutes |
Ready In: 690 Minutes Servings: 12 |
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America's Test Kitchen Ingredients:
2 tablespoons extra-virgin olive oil |
2 onions, minced |
6 garlic cloves, minced |
2 tablespoons tomato paste |
2 tablespoons minced fresh oregano (or 2 t. dried) |
red pepper flakes, a pinch (or to taste) |
1 cup dry red wine |
1 (28 ounce) can crushed tomatoes |
1 (28 ounce) can diced tomatoes, drained |
1 (28 ounce) can tomato sauce |
2 slices high-quality white bread, torn into quarters |
1/4 cup whole milk |
2 lbs lean ground beef (85% lean) |
salt |
pepper |
1/2 cup minced fresh basil |
Directions:
1. Heat oil in a large skillet over med-high heat until shimmering.
2. Add in onions, garlic, tomato paste, oregano, and red pepper flakes; cook until onions are softened and lightly browned, 8-10 minutes.
3. Stir in wine, scraping up any browned bits and simmer until thickened, about 5 minutes; transfer to slow cooker.
4. Stir in crushed tomatoes, diced tomatoes, and tomato sauce into slow cooker.
5. Mash bread and milk into a paste in a large bowl using a fork.
6. Mix in ground beef, 1/2 teaspoon salt and 1/2 teaspoon pepper using hands.
7. Stir beef mixture into slow cooker, breaking up any large pieces.
8. Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
9. Let sauce settle for 5 minutes, then remove fat from surface using large spoon.
10. Break up any remaining large pieces of beef with spoon.
11. Before serving, stir in basil and season to taste with salt and pepper.
12. Serve over hot cooked pasta.
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