Slow Cooker Bolognese Sauce is a staple in my home! A slow cooked ragú made with lean ground beef, pancetta, onions, carrots, celery, tomatoes, wine, and cream is one of my favorite Italian sauces.
Ingredients
4ozpancetta(chopped (or center cut bacon))
1tbspbutter(or olive oil)
1large white onion(minced)
2celery stalks(about 3/4 cup, minced)
2carrots(about 3/4 cup, minced)
2lb95% lean ground beef
1/4cupwhite wine
2 - 28ozcans crushed tomatoes(I love Tuttorosso)
3bay leaves
salt and fresh pepper
1/4cupchopped fresh parsley
1/2cuphalf & half cream
Save
Instructions
In a large deep saute 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.