ingredients
4 ounces pancetta, or center cut bacon, chopped
1 tablespoon butter
1 large onion, finely chopped
2 celery stalks, minced, about 3/4 cup
2 medium carrots, minced, about 3/4 cup
2 pounds lean ground beef
1/4 cup dry white wine
2 (28 ounce) cans
Tuttorosso® Crushed Tomatoes with basil 3 bay leaves
Salt and black pepper to taste
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1/2 cup half & half
1/4 cup chopped fresh parsley
instructions
- In a large skillet, on low heat, sauté pancetta until fat melts, about 4 to 5 minutes. Add butter, onion, celery and carrots; cook on medium low until soft, about 5 minutes.
- Increase heat to medium-high and add ground beef; season with salt and pepper. Sauté until browned. Drain excess fat and add wine; cook until it reduces down, about 3 to 4 minutes.
- Add the meat mixture to a 6 quart or larger slow cooker. Add tomatoes, bay leaves, salt, black pepper, cayenne pepper and nutmeg; cover and cook on low for 6 to 8 hours.
- At the end of cooking time adjust the taste with addition of more salt and black pepper. Add half & half and parsley; stir and serve over your favorite pasta or spaghetti squash.
nutrition
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