This and the sugo recipe are adaptations of somewhat more complicated recipes by
In a large skillet or sauté pan, melt the butter over medium heat. Add the prosciutto and onion and cook, stirring, until the onion is very soft and golden, 8 to 10 minutes.
Meanwhile, put the carrot, celery, and tomatoes in the slow cooker. Using kitchen shears, snip the beef sirloin into tiny pieces into the cooker (or use a knife and finely mince on a cutting board and transfer to the cooker).
To the skillet with the onion, add the wine, scraping up any browned bits, and cook for 3 to 5 minutes to reduce slightly. Stir into the tomato mixture in the slow cooker, along with
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain.
Stir the cream into the ragù. Season with more salt, if needed, and serve with the pasta.
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