Slow cooked Sauce?
I have friends coming over for a casual dinner this weekend. I'd really like to try cooking my own pasta sauce for the first time.
Due to work / time constraints I would love to be able to throw the ingredients in a slow cooker and let it take care of itself. Otherwise I would be looking for something that can be done in under an hour. Does anyone have any recipes or ideas? Doesn't have to be tomato based. I would love to do a Ragu but won't have the time to tend to it.
Thank you for your help!
Ah - so many choices. Most sauces - other than a ragu/bolognese - can be cooked within your time frame and require minimal attention - a little stirring - or can be made ahead of time and reheated without losing flavor etc.
Some of my favorites:
Marcella's tomato sauce with butter and onion (you remove the halved onion at the end) tossed with basil and mozzarella - http://www.chowhound.com/topics/32570... (I don't put sugar in mine).
Amatriciana - I use a recipe from the River Cafe - pancetta, rosemary, onions, red wine, tomatoes - http://www.chowhound.com/topics/451199
Carbonara - has to be tossed at the last minute, but the bacon can be prepared ahead of time and reheated - then you just toss with the eggs and cheese.
Puttanesca - tomato with capers as the highlight (maybe anchovies as well?).
Sage and Brown Butter - http://www.chowhound.com/topics/32570...
Let me know if any of these are appealing and I'll find previous recipes that I've posted.
Here's a slow cooked lamb sugo from Bon Appetit that I made a few weeks ago. I did pair it with gnocchi as in the recipe, but I had made my own gnocchi a week before and froze it. You could brown the lamb in a skillet and then transfer the whole thing with the wine into your slow cooker and let it finish in there. Although the recipe says to cook the sauce for 1 1/2 hours, I let it go for about 2 1/2 hours because I wanted the lamb to break down more. In the slow cooker, I think it would be fine. I added some marinara sauce and some tomato paste to the recipe because I thought it needed a little more tomato other than just the diced tomato.
Good luck! http://www.epicurious.com/recipes/foo...