Ree puts together her Slow Cooker Bolognese, a freezer favorite that's perfect over pasta or layered into lasagna.#ReeDrummond #ThePioneerWoman #FoodNetwork #SlowCooker #BologneseWatch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!Get the recipe https://foodtv.com/46DBGcESubscribe to Food Network http://foodtv.com/YouTubeTake one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Slow-Cooker Bolognese RECIPE COURTESY OF REE DRUMMONDLevel: EasyTotal: 6 hr 45 minActive: 45 minYield: 16 servingsIngredients4 tablespoons olive oil4 celery stalks, chopped 2 carrots, chopped 2 onions, chopped Kosher salt and freshly ground black pepper6 cloves garlic, chopped One 6-ounce can tomato paste 1 cup dry red wine 4 pounds ground beef 2 cups whole milk Two 28-ounce cans crushed tomatoes 1 tablespoon dried oregano 1 tablespoon dried basil 2 teaspoons dried thyme 2 teaspoons red pepper flakes 1/2 teaspoon ground nutmeg 1 Parmesan rind, optional, plus grated Parmesan, for servingCooked spaghetti, for servingChopped fresh basil, for servingChopped fresh parsley, for servingDirectionsHeat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.Remove the rind and serve over spaghetti with lots of grated Parmesan and topped with fresh basil and parsley. Extra sauce can be frozen for later use.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Ree Drummond's Slow-Cooker Bolognese | The Pioneer Woman | Food Networkhttps://youtu.be/0yReq12XUVA
