A few killer key ingredients make this slow cooker bolognese amazingly flavorful – and the light carrot noodles add a fresh, naturally grain-free contrast.
There are two parts to this post and I can’t quite decide which is my favorite. The bolognese sauce has a secret ingredient, which came by way of Bon Appetit, but I thought I’d adapt it for the slow cooker, and make it dairy-free while I was at it. It takes some prep, true, but is well worth it. The secret? Okay, I’ll spill right away: a mere 3 ounces of chicken liver that contributes so much depth on top of the dense nutritional punch it packs. The idea in Bon Appetit is courtesy of Chef Mike Easton, who also adds some peppery kick to round out the flavor mix.
But then the carrot pappardelle ‘pasta’ (or, as my housemate suggested, “caroodles”), they’re so simple and easy you won’t even believe it. I love some zucchini noodles as much as the next low-carb/paleo-ish type; I adore my spiralizer and use it often, but you don’t even need special equipment. A regular handheld vegetable peeler is all it takes.
Try these together, or in combination with other components, but do try them!