Categories: Slow Cooker

Ingredients

• 1/4 lb. pancetta, chopped
• 1 tbsp. unsalted butter
• 1 large white onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 2 lbs. ground beef
• 1 1/2 tsp kosher salt
• Black pepper
• 1/4 cup dry white wine
• 2- 28 oz. cans crushed tomatoes
• 3 bay leaves
• 1/2 half-and-half
• 1/4 cup chopped fresh parsley

Directions

1. Heat a large deep nonstick skillet over medium-low heat. Add the pancetta and cook, stirring, until the fat renders, 4-5 minutes. Add the butter, onion, celery, and carrots and cook until soft, 6-8 minutes.

2. Increase the heat to medium-high, add the ground beef, and season it with 3/4 tsp of the salt and pepper to taste. Cook, using a wooden spoon to break the meat into small pieces as it browns, 4-5 minutes. Add the wine and cook 3-4 minutes to reduce slightly. Transfer the mixture to a slow cooker. Add the tomatoes, bay leaves, remaining 3/4 tsp salt, and pepper to taste.

3. Cover and cook on LOW 6-8 hours.

4. Discard the bay leaves, stir in the half-and-half and parsley, and serve.

Email to a friend | Print this recipe | Back