Name: Slow Cooker Bolognese
Yield: 20 servings
Cuisine: American
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

Instructions

4 steps

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.

5 min

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.

5 min

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.

Progress

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