Slow Cooker Bolognese Sauce

• 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 5-7 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 3-4 minutes.
• Add the meat mixture to a 6 quart or larger slow cooker. Add tomatoes, 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; stir and serve over your favorite pasta or spaghetti squash. Garnish with parsley.

Stove top directions:

• Follow steps 1 & 2 as written above, but instead of a skillet, use a heavy-bottomed pan like a Dutch oven.
• Do not transfer to a slow cooker. Add the half & half or milk, and stir. Simmer gently until milk has almost evaporated. You will have a thick, chunky; almost paste like mixture. Add nutmeg and stir.
• Add wine and simmer to evaporate. Add tomatoes and stir to combine all of the ingredients. When meat mixture begins to bubble reduce heat and cook uncovered on the stove top over low heat, so the sauce is barely simmering, for 3-4 hours. You will need to stir occasionally and if it looks too thick or dry you can add about a 1/2 cup of water as needed.
• Taste for salt and pepper, adjust as needed. Serve over pasta, spaghetti squash or zucchini noodles. Garnish with parsley and fresh grated Parmesan cheese.