I LOVE Williams Sonoma! Okay, with that out of the way, I can admit to saving many of the recipes that come in their catalogs. I try most of them and if they don’t come out just perfect, I blame it on the fact that I didn’t have that exact cooking utensil that was called for!

On this particular occasion, my pick came out perfect. For the pasta, I used the Schar Tagliatelle Pasta we sell in the store. It is Gluten, Lactose, Cholesterol and Wheat Free. It really held up to this heavy sauce and tasted great.  The  Bolognese Sauce is from Williams Sonoma and I have included it below. If you don’t receive these catalogs, sign up….It’s great reading for all us Foodies! Hope you enjoy this…

Ingredients:                                                                                                              Schar Gluten Free Pasta

2 Tbs. olive oil

1 1/4 lb. each ground beef

1 1/4 lb. ground pork

Kosher salt and freshly ground pepper, to taste

4 oz. pancetta, cut into 1/2-inch dice

1 yellow onion, finely diced

2 carrots, peeled and finely diced

1 celery stalk, finely diced

5 garlic cloves, minced

1/3 cup tomato paste

1 cup dry red wine

1 cup milk (or substitute)

2 cans (each 28 oz.) whole tomatoes, passed through a food mill

2 bay leaves

1 Parmigiano-Reggiano cheese rind (Iskipped this and didn’t miss the flavor)

1 lb. tagliatelle, cooked

Grated Parmigiano-Reggiano cheese for serving (or cheese substitute if needed – not “mission critical” since this is such a big tasting dish!)

Directions:

In the stovetop-safe insert of a slow cooker over medium-high heat, warm 1 Tbs. of the olive oil. Add the ground beef, pork, salt and pepper and cook until browned, about 12 minutes. Transfer to a paper towel-lined plate. Add the pancetta to the insert and cook until crisp, about 7 minutes. Transfer to a paper towel-lined plate.

Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion, carrots and celery and cook until soft and translucent, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer until almost evaporated, about 5 minutes. Add the ground meats, pancetta, milk, tomatoes, bay leaves, cheese rind, salt and pepper and bring to a simmer.

Place the insert on the slow-cooker base. Cover and cook on high until the sauce thickens, about 3 1/2 hours. Discard the bay leaves and cheese rind. Adjust the seasonings with salt and pepper. Toss the pasta with about 3 cups sauce (reserve the remaining sauce for another use). Serve immediately and pass the grated cheese alongside. Makes 9 cups sauce.