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.
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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.
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!
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