Yield: Yields about 11 cups
This rich, complex sauce smells and tastes like fall—with its earthy mushrooms, smoky pancetta, and sweet woodsy rosemary. Serve it over pasta, ideally pappardelle, and freeze any extra (you’ll have a lot of sauce). This recipe uses a smaller quantity of milk than is traditional, since milk can curdle in the slow cooker. Be sure to use high-quality pancetta and feel free to vary the kind of mushroom.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.
This was good but could be a little better. First, this is more like a meat sauce with some tomato. That's why my husband really liked it - he is not a tomato fan. I did not add all the mushrooms, there were just too many mushrooms for me. The flour is not needed, the sauce was very thick. I added some beef base for more depth of flavor. The biggest change would be the pancetta. In my opinion, it is the wrong ingredient for this sauce. The earthy mushrooms and heavy meat were screaming out for some smoke. Next time I will use bacon instead. I also think this sauce would be even better the next day. I'll find out today if I eat some leftovers for lunch. Oh, and I skipped the rosemary and doubled the garlic. Hubby asked to please make this again.
Whilst authentic ragu from Bologna probably doesn't include dried and/or fresh mushrooms this was delicious. I wouldn't add the rosemary next time. The prep time for this took me slightly over an hour, but I chopped everything by hand. Next time, I'll haul out the food processor. That said, the vegetables looked nicer in the finished dish. Also, please serve this with a flat pasta. Spaghetti is from Sicily. Great recipe for the slow cooker.
I did this is a Dutch oven, and just wanted to mention that it's not just a tad more liquid needed than the slow cooker, it should be a significant amount more. Also I put it in the oven for only 2 hours when the slow cooker recipe said 6, and the outsides and bottom of the Dutch oven were so blacked out from being burnt that I need to soak it several times over night to try and get it off. So if you're using a conventional oven, probably double the liquid and only an hour in the oven, in my opinion! Was still very good, regardless!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?