Mmmmmmmm...what a delicious mix up from the usual spaghetti! I had never had a bolognese sauce before, but I loved how you could taste a hint of the wine and all the veggies that were included in it.
Crock Pot Bolognese Sauce
via Skinny Taste
4 oz pancetta, chopped (or center cut bacon) (I left this out because I didn't feel like buying it and I didn't feel like it was missing anything!)
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 (I only had red, so I used red)
2 - 28 oz cans crushed tomatoes
3 bay leaves
salt and fresh pepper
1/4 cup chopped fresh parsley
1/2 cup half & half cream
Rigatoni or pasta of choice
In a large deep saute pan, saute 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.