CROCK -POT SWEET POTATO BOLOGNESE & LINGUINE with

Name: CROCK -POT SWEET POTATO BOLOGNESE & LINGUINE with
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 servings
Ingredients: 1/4 c olive oil, divided; 1 lb sweet italian pork sausage, remove casings; 2 (5-oz. each) pancetta, cut into 1/4-inch cubes; 1/2 c carrots, peeled and finely diced; 1 large sweet onion, finely diced; 1/2 tsp salt; 1/2 tsp ground white pepper; 1 tsp ground cinnamon, divided; 1/4 tsp freshly ground nutmeg; 1/2 c dry white wine; 1 can(s) (15.5- to 16-oz. size) sweet potatoes, drained and mashed, (1 cup); 2 can(s) (14.5-oz. each) low-sodium chicken broth; 2 c half-and-half; 1/3 c italian seasoned bread crumbs; 1 c finely shredded parmigiano reggiano cheese or romano cheese, divided; 10 oz dried linguine pasta; 1 pkg (7-oz.) sweet yellow cornbread mix; 1 large egg

By Brenda Watts
@BakingBrenda

My family for as long as I can remember have loved foods from Italy. A week after last Thanksgiving, I was wanting to create an Italian recipe, plus use a leftover can of sweet potatoes. Plus during that busy time of year, I needed to prepare recipes quickly or slow cook them so I could handle all the busy daily tasks of work. This recipe popped in my head. I was so please my family loved it, and we all hope you will all love it too :-)

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

6 servings

Prep:

25 Min

Cook:

3 Hr

Ingredients

1/4 c

olive oil, divided
1 lb

sweet italian pork sausage, remove casings
2

(5-oz. each) pancetta, cut into 1/4-inch cubes
1/2 c

carrots, peeled and finely diced
1 large

sweet onion, finely diced
1/2 tsp

salt
1/2 tsp

ground white pepper
1 tsp

ground cinnamon, divided
1/4 tsp

freshly ground nutmeg
1/2 c

dry white wine
1 can(s)

(15.5- to 16-oz. size) sweet potatoes, drained and mashed, (1 cup)
2 can(s)

(14.5-oz. each) low-sodium chicken broth
2 c

half-and-half
1/3 c

italian seasoned bread crumbs
1 c

finely shredded parmigiano reggiano cheese or romano cheese, divided
10 oz

dried linguine pasta
1 pkg

(7-oz.) sweet yellow cornbread mix
1 large

egg
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How to Make CROCK -POT SWEET POTATO BOLOGNESE & LINGUINE with

Step-by-Step

Heat 2 tablespoons olive oil in a large non-stick skillet, over medium-high heat. Add sausage, pancetta, carrots, onions, salt, white pepper, 1/2 teaspoon cinnamon and nutmeg and cook 3 minutes, or until sausage is no longer pink and cooked thoroughly and vegetables are tender, stirring constantly. Carefully, pour wine into seasoned sausage and onion mixture, cook an additional 3 to 5 minutes, or until cooked thoroughly and wine has reduced.
Transfer cooked wine, seasoned sausage and onion mixture into a 6-quart slow cooker crock pot. Reserve 1/4 cup mashed sweet potatoes for later use. Stir in 3/4 cup remaining mashed sweet potatoes to mixture until just blended. Pour chicken broth into sweet potato mixture, cook on high heat setting for 2 hours, and cover with lid.
Remove lid from slow cooker crock pot. Stir in 1 1/2 cups half-and-half, bread crumbs and 1/2 cup cheese into sweet potato Bolognese sauce mixture. Cook an additional 30 minutes, or until sauce thickens.
Bring a large pot filled with salted water to a full boil. Add dried linguine pasta to boiling water, and cook according to package directions, (cook about 10 -12 minutes), or until cooked slightly tender. Drain cooked linguine pasta into a colander. Place cooked linguine pasta into a large serving dish and toss with remaining 2 tablespoons olive oil until coated. Keep warm.
Heat oven to 375 degrees F. Spray the bottom and sides of a 9-inch cast iron skillet or 9-inch baking pan with non-stick cooking spray; set aside. In a medium bowl, mix cornbread mix, remaining 1/4 cup mashed sweet potatoes, 1/2 teaspoon cinnamon and 1/2 cup half-and-half and egg together until blended. Pour cornbread mixture into prepared greased skillet or pan. Bake for 15 minutes, or until toothpick inserted into center comes out clean. Cut into 6 wedge slice servings, or 12 smaller wedge slice servings.
To assemble and serve. Place a serving of cooked linguine pasta onto the center of 6 serving plates each. Ladle or Spoon even portions of sweet potato Bolognese sauce over each serving of linguine pasta. With remaining 1/2 cup of cheese, sprinkle even portions of cheese over top of each serving along with a serving wedge of cornbread.