4 ounces pancetta, chopped (or center cut bacon)1 tablespoon butter (or olive oil)1 large white onion, minced2 celery stalks (about 3/4 cup), minced2 medium carrots (about 3/4 cup), minced2 pounds 95% lean ground beef1/4 cup white wine2 (28 ounce) cans crushed tomatoes3 bay leavesSalt and fresh pepper1/4 cup chopped fresh parsley1/2 cup half & half cream
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 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.
Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.
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.
Serves: 20 | Serving Size: 1/2 cup sauce
Per serving: Calories: 143; Total Fat: 7g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 48mg; Sodium: 145mg; Carbohydrate: 5g; Dietary Fiber: 1g; Sugar: 3g; Protein: 15g
Nutrition Bonus: Potassium: 452mg; Iron: 10%; Vitamin A: 30%; Vitamin C: 20%; Calcium: 2%