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!
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)
On medium heat, saute pancetta until lightly brown and all fat has been rendered.