6 cups
35 minutes to assemble
4 hours to cook
Total time: 4 hours and 35 minutes
1. | Set crock pot on high. In a large heavy bottomed pan heat 2 tablespoons of the olive oil over a medium high heat. |
2. | Add onions, carrots, and celery to oil. Cook until they start to soften. Add garlic and cook (stirring occasionally) until the vegetables are nicely browned (10-15 minutes). Add prosciutto and mix, cooking 2 to 4 minutes. |
3. | While vegetables are cooking cut beef into small pieces. Add to vegetables and cook until meat is browned. Add tomato paste, salt and pepper. Mix in and cook 2-3 minutes. Pour beef broth, wine and tomatoes into pan. Stir until all browned bits in pan are mixed into sauce (deglazed). |
4. | Pour contents of pan into crock pot and cover. Cook for 4 hours, stirring occasionally. The last 15 minutes before serving; add cream to sauce. |
5. | Boil Notta Pasta according to directions on box. Drain and rinse quickly. Toss with remaining oil. Ladle sauce on top of pasta and enjoy! |