Slow-Cooked Ragù

Ingredients

• 1  bay leaf 
• 1 teaspoon pepper black freshly ground
• 15 ounce canned tomatoes unsalted crushed canned
• 1 tablespoon canola oil 
• 0.7 cup carrots diced
• 0.7 cup celery diced
• 2 cups chicken stock see unsalted (such as Swanson)
• 0.5 cup cooking wine dry white
• 2 tablespoons garlic fresh minced
• 12 ounces ground pork lean
• 1 pound ground sirloin 90% lean ( )
• 1.3 cups onion diced
• 2 ounces pancetta chopped
• 1 teaspoon salt divided
• 0.3 cup tomato paste unsalted
• 4 ounce turkey sausage link italian hot

Equipment

• frying pan
• slow cooker

Directions

1. Place pancetta in a large skillet over medium-high heat; cook 4 minutes or until beginning to brown, stirring occasionally.
2. Add sirloin; cook 3 minutes or until browned, stirring to crumble.
3. Place sirloin mixture in a 6-quart electric slow cooker. Return skillet to medium-high heat.
4. Add ground pork and sausage; cook 5 minutes or until browned, stirring to crumble.
5. Add pork mixture to slow cooker.
6. Return skillet to medium-high heat.
7. Add oil; swirl to coat.
8. Add onion, carrot, and celery; saut 4 minutes.
9. Add tomato paste and garlic; cook 2 minutes, stirring frequently.
10. Add wine; bring to a boil. Cook 2 minutes or until wine mostly evaporates, scraping pan to loosen browned bits.
11. Add stock, tomatoes, 3/4 teaspoon salt, pepper, and bay leaf; bring to a boil. Carefully pour stock mixture into slow cooker; cover and cook on LOW for 6 hours. Discard bay leaf. Stir in remaining 1/4 teaspoon salt.