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
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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.
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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.
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Cover and cook on LOW 6-8 hours.
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Discard the bay leaves, stir in the half-and-half and parsley, and serve.