If you’re looking for an outstanding, restaurant quality pasta dish from your slow cooker, then this is a winner! Pasta with Bolognese sauce is one of my favorite dishes to order at fancy Italian restaurants and although it requires a few more steps than traditional spaghetti, it’s totally worth the extra work! This meal will make your kitchen smell amazing (and for me, cooking with white wine always makes me feel like a gourmet cook 🙂 ).
Slow Cooker Bolognese Sauce
(adapted from Skinnytaste.com)
3 oz pancetta, chopped (or center cut bacon)
1 tbsp butter (or olive oil)
1/2 large white onion, minced
2 celery stalks (about 3/4 cup), finely chopped
2 carrots (about 3/4 cup), finely chopped
2 lb 95% lean 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
chopped parsley to garnish
In a large skillet on the stove, sauté pancetta for about 5 minutes on med-high. Add butter, celery, onions, carrots, and cook on medium-low heat until soft, about 5 minutes. Add meat, season with salt and pepper and sauté until browned on med high heat. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.
Put mixture in the slow cooker. Add the crushed tomatoes, bay leaves, salt and pepper. Stir, cover and cook on low for about 4-6 hours. (I could only wait 4 hours and it was still amazing.)
Before serving add half and half, parsley, and salt/pepper to taste. Serve over your favorite pasta. Garnish with a little more chopped parsley.