Crock Pot Bolognese Sauce

By KimberlyB

Ingredients

• 4 oz pancetta, chopped (or center cut bacon)
• 1 tbsp butter (or olive oil)
• 1 large white onion, minced
• 2 celery stalks (about 3/4 cup), minced
• 2 carrots (about 3/4 cup), minced
• 2 lb 95% lean ground beef
• 1/4 cup white wine
• 2 - 28 oz cans crushed tomatoes (I love Tuttorosso)
• 3 bay leaves
• salt and fresh pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup half & half cream

Details

Cooking time 360mins

Preparation

Step 1

In a large deep saute pan, sauté pancetta on low heat until the fat melts, about 4-5 minutes. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.

Increase flame to medium-high; add meat, season with salt and pepper and sauté until browned. Drain the fat then add wine; cook until it reduces down, about 3-4
minutes.

Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.

After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite pasta or spaghetti squash.

STOVE TOP VERSION
In a deep heavy saute pan, sauté pancetta until fat melts. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.

Increase flame to medium-high, add meat, season with salt and pepper and sauté until browned. Add wine, cook until it reduces down, about 3-4 minutes.

Add tomatoes and bay leaf. Simmer covered on low, at least 1-1/2 to 2 hours, stirring occasionally. Add half & half and parsley, cook 2 minutes longer. Makes about 8 cups