Ingredients
4ozpancetta,or center cut bacon, chopped
1tbspbutter,or olive oil
1large white onion,minced
2celery stalks,about ¾ cup, minced
2carrots,about ¾ cup, minced
2lbs95% lean ground beef
¼cupwhite wine
56ozcrushed tomatoes
3bay leaves
salt and fresh pepper
¼cupfresh parsley,chopped
½cuphalf and half cream
Preparation
In a large deep sauté pan, sauté the pancetta on low heat for 4 to 5 minutes until the fat melts.
Add the butter, onions, celery, and carrots, then cook on medium-low heat for 5 minutes until soft.
Increase the flame to medium-high, add the pancetta and ground beef, then season with salt and pepper.
Sauté until browned.
Drain the fat, add the wine, then cook for 3 to 4 minutes until it reduces down.
Add to the crock pot, along with the tomatoes, bay leaves, salt, and pepper.
Cover and set the slow cooker to Low for 6 hours.
After the 6 hours, adjust salt and pepper to taste, add half and half, and parsley.
Stir and serve over favorite pasta or spaghetti squash, and enjoy!
