Crockpot Bolognese

Ingredients

• 4 ounces pancetta, chopped (or center cut bacon)
• 1 tablespoon butter (or olive oil)
• 1 large white onion, minced
• 2 celery stalks (about 3/4 cup), minced
• 2 medium carrots (about 3/4 cup), minced
• 2 pounds 95% lean ground beef
• 1/4 cup white wine
• 2 (28 ounce) cans crushed tomatoes
• 3 bay leaves
• salt and fresh pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup half & half cream

Directions

1. Cook the pancetta in a deep skillet over low heat until the fat renders, about 4–5 minutes.
2. Add the butter, onion, celery, and carrots. Cook over medium-low heat until softened, about 5 minutes.
3. Increase the heat to medium-high. Add the beef, season with salt and pepper, and cook until browned. Drain excess fat, add the wine, and reduce for 3–4 minutes.
4. Transfer to the slow cooker. Add the tomatoes and bay leaves, cover, and cook on low for 6 hours.
5. Remove the bay leaves. Adjust the seasoning, stir in the half-and-half and parsley, and serve over pasta or spaghetti squash.