Slow Cooker Bolognese
This slow cooker bolognese is a hearty, flavorful recipe that’s perfect for busy weekdays or cozy weekend dinners. We love it served over pasta, lasagna, or paired with roasted vegetables.
Foto: SkinnytasteIngredients
- 4 ounces pancetta (chopped (or center cut bacon))
- 1 tablespoon salted 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 lbs 90% lean ground beef
- 1/4 cup white wine
- 2 28 -ounce cans crushed tomatoes (I love Tuttorosso)
- 3 dried bay leaves
- kosher salt and fresh pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup half & half cream
Steps
In a large deep skillet, saute the pancetta on low heat until the fat melts, about 4-5 minutes. Add the butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.
Increase heat to medium-high; add the meat, season with salt and pepper and sauté until browned and cooked through, about 5 minutes. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.
Transfer to the slow cooker. 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.
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