Crockpot Bolognese
The crockpot is ideal for Bolognese sauce made by slow-moving food preparation for lean hamburger, pancetta, onions, tomatoes, and wine. This crockpot Bolognese recipe is an excellent means to enjoy your pasta, so dig in! Serve with a boiled pasta of your option or prepared pasta squash.
Ingredients
- 4 ounces pancetta sliced (or centre reduced bacon)
- 1 tablespoon butter (or olive oil)
- 1 large white onion minced
- 2 stalks celery (about 3/4 cup / 115g), finely diced
- 2 medium carrots (about 3/4 cup / 100g), finely diced
- 2 pounds ground beef 95% lean
- ¼ cup white wine
- 2 cans smashed tomatoes 2 (28-ounce / 794g)
- 3 pieces bay leaves
- ¼ cup fresh parsley chopped
- ½ cup half and half cream
- salt
- freshly ground black pepper
Instructions
- In a large deep sauté pan, cook the pancetta over low heat until the fat renders and the pancetta is lightly crisp, about 4–5 minutes. Add the butter, onions, celery, and carrots and cook over medium-low heat, stirring occasionally, until softened, about 5 minutes.
- Increase the heat to medium-high. Add the ground beef, season with salt and pepper, and cook, breaking it up with a wooden spoon, until browned, about 6–8 minutes. Drain off any excess fat. Pour in the white wine and cook, stirring, until it has mostly evaporated, about 3–4 minutes.
- Transfer the meat mixture to the crockpot. Add the crushed tomatoes and bay leaves, and season with additional salt and pepper. Stir to combine, cover, and cook on low for 6 hours.
- After 6 hours, remove and discard the bay leaves. Stir in the half and half and chopped parsley. Taste and adjust salt and pepper as needed. Serve over your favourite cooked pasta or roasted spaghetti squash.
Nutrition
Calories: 436kcalCarbohydrates: 12gProtein: 24gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 99mgSodium: 347mgPotassium: 776mgFiber: 3gSugar: 7gVitamin A: 3098IUVitamin C: 15mgCalcium: 92mgIron: 4mg
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