This sauce was so rich and flavorful. With only a few ingredients and your trusty slow cooker you can make a big old batch of some of the most tasty Bolognese I have ever had. Use an immersion blender to create a very smooth sauce, or leave as is if you prefer a chunkier sauce. Eat half then freeze half for another time.
I added nutritional information for this, but it will vary greatly depending on the fat content of your beef. I used 15%. I think any less and you will miss out on the real beef flavor that it develops while slow cooking. I buy my ground beef at a local butcher shop. Ground chuck, really flavorful compared to mega mart beef. I know, I know, not everybody has the time to go find a butcher…but if you can, you won’t be disappointed…and I do love supporting the small business man/woman/person…it’s so hard to be butcher PC anymore!
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
1/2 cup beef broth
2 – 28 oz cans good crushed tomatoes
salt and fresh pepper
1/4 cup chopped fresh parsley
1/2 cup half & half cream (omit for Paleo and Whole30)
Directions
On medium heat, saute pancetta until lightly brown and all fat has been rendered.
How would you adapt this for the instant pot? Any ideas?