Why is spaghetti smart? It uses its noodle!
Happy National Spaghetti Day! In celebration, I’ve decided to share my recipe for crock pot bolognese sauce. Throw this in the crock pot before you head to work and voilà, dinner is ready to serve when you walk through the door. Enjoy!
- 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 (I love Tuttorosso)
- 3 bay leaves
- salt and fresh pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup half & half cream
- 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 the meat and season with salt and pepper. 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.
Tip: Leftovers can be frozen for future meals. To reheat, thaw in the refrigerator then reheat on the stove.