Slow-Cooker Pork Sausage Bolognese
Here's the meaty, saucy pasta that we all crave. If you have any slow-cooker bolognese leftovers, freeze them and reheat on a cold night when you're in need of a hot, comforting dish. Serve with a simple, crisp salad and crusty bread. For the prettiest appearance, sprinkle with whole fresh basil leaves instead of chopped oregano.
Multicooker Directions: In Step 1, transfer the browned pork mixture to the inner pot of a 6-quart multicooker. Stir in the tomatoes, onion, carrots, tomato paste, red wine, salt, pepper, and garlic. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the sauce is thickened slightly and the vegetables are very tender, about 8 hours. Turn off the cooker. Complete Step 2.