Slow Cooker Bolognese Sauce


  • 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.

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