Slow Cooker Bolognese

• servings: 20 servings
• active time: 20 minutes
• total time: 6 hours 20 minutes

Ingredients

4 ounces pancetta (chopped (or center cut bacon)

1 tablespoon salted 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 lbs 90% lean ground beef

1/4 cup white wine

2 28-ounce cans crushed tomatoes (I love Tuttorosso)

3 dried bay leaves

kosher salt and fresh pepper

1/4 cup chopped fresh parsley

1/2 cup half & half cream

Directions

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

Increase heat to medium-high; add the meat, season with salt and pepper and sauté until browned and cooked through, about 5 minutes. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.

Transfer to the slow cooker. 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.

Nutrition

• Serving Size: 1 /2 cup sauce
• Calories: 146 kcal
• Total Fat: 8.5 g
• Saturated Fat: 3 g
• Total Carbohydrate: 7 g
• Dietary Fiber: 0.4 g
• Total Sugars: 4 g
• Protein: 7 g