Italian Pinterest.

This was pinned something like 2000 times (I'm not exaggerating.) when I did my search for crock pot recipes last week, so I pretty much had to try it. My other half MADE me make it today because he enjoys laughing at my MAD Italian accent skills. They're just as awesome as my Spanish speaking skills.

"Bolognese Sauce" (6 quart pot) The original is HERE.

~3 oz pancetta
~1 tbsp olive oil
~1 onion, chopped
~2 celery stalks, chopped
~12 baby carrots, cut into thirds
~2 lbs lean ground beef
~1/4 cup white wine (I used Pomelo's Sauvignon Blanc.)
~2 (28 oz) cans crushed tomatoes
~3 bay leaves
~1/4 cup chopped fresh parsley
~1/2 cup half & half

In a large deep saute pan, sauté pancetta on low heat until the fat melts, about 4-5 minutes. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.
Increase to medium-high; add meat and sauté until browned.
Drain the fat then.
Add wine; cook until it reduces down, about 3-4 minutes.
Add mixture to crock pot.
Add tomatoes and bay leaves.
Cover and cook on low for 6 hours.
Remove bay leaves.
Add half & half and parsley; stir and serve over your favorite pasta or spaghetti squash. (I used rotini because we had an open box in the pantry.)

8 servings.

Since diving headfirst into the crocking world last year, we haven't really done a lot of pasta sauce. This is really good pasta sauce. Really good. It makes a ton, so I might have to freeze most of it. Otherwise, we might drown in leftovers. Delicious, delicious leftovers.