Crock Pot Bolognese Sauce

 

  • 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 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 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 veggie pasta or spaghetti squash.

 

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Posted on April 21, 2016, in Beef, Low Carb, Phase 3, Primal, Recipes, Slowcooker. Bookmark the permalink. Comments Off on Crock Pot Bolognese Sauce.

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