Crock Pot Bolognese Sauce

Ahhh sweet, delicious Italian food. It is what stops me from living in Italy (it isn't but it's fun to think so). Among the Italian food that I love the most is Bolognese sauce. When I try a new Italian restaurant I "grade" it on their bolognese.

I have a sauce that I've made for years from Tyler Florence. It's my favorite, by far. Though this recipe is almost tied with Tyler's recipe. I love the idea of slow cooking it. It's the same basics, just done in a slow cooker. You need about 6 hours for this to cook, so plan ahead.

Crock Pot Bolognese Sauce
Recipe from Skinnytaste.com

Recipe from SkinnyTaste.com

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
3 bay leaves
salt and fresh pepper
1/4 cup chopped fresh parsley
1/2 cup half & half cream

In a large deep sauté 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.

Makes about 10 cups. Leftovers can be frozen for future meals. To reheat, thaw in the refrigerator then reheat on the stove or crock pot.