Ingredients

• 4 oz pancetta, chopped (or center cut bacon)
• 1 tbsp butter (or olive oil)
• 1 large white onion, minced
• 2 celery stalks (about 3/4 cup), minced
• 2 carrots (about 3/4 cup), minced
• 2 lb 95% lean ground beef
• 1/4 cup white wine
• 2 - 28 oz cans crushed tomatoes (I love Tuttorosso)
• 3 bay leaves
• salt and fresh pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup half & half cream

Directions

1. 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.

2. Increase flame to medium-high; add meat, season with salt and pepper and sauté until browned. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.

3. Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.

4. After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite pasta or spaghetti squash.

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