This crock pot bolognese sauce was perfect over spaghetti and made for a nice change from the regular spaghetti and meatballs we had. After letting all the flavors marry low and slow all day it was like a horse race was going on when I finally told everyone supper was ready.
- 1/4 pound of pancetta, browned and drained
- 1 pound of lean ground beef, browned and drained
- 1/2 poound of ground pork, browned and drained
- 1 large yellow onion, minced
- 8 ounce package of fresh sliced mushrooms
- 2 carrots, peeled and shredded
- 1 stalk of celery, chopped
- 28 ounce can of San Marzano plum tomatoes
- 8 ounce can of tomato sauce
- 1/3 cup of dry white wine
- 2/3 cup of chicken stock
- sea salt (start with 1/2 teaspoon and taste before serving to see if you need to add any)
- fresh ground black pepper, to taste
- 1 teaspoon of dried Italian seasoning
- 2 bulbs of roasted garlic (Go here to see how it’s done in the crock pot)
- 1/4 cup fresh chopped basil
- 1/4 cup of fresh chopped flat leaf Italian parsley
- Put ground meats, onion, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, chicken stock, salt, pepper and dried herbs into a large crock pot.
- Cover and cook on low for 8 – 10 hours or on high for 4 – 5 hours.
- While the sauce is simmering all day in large crock pot, roast your garlic in a small crock pot.
- The last hour of cook time, add the roasted garlic, pancetta and fresh herbs. Stir to incorporate.
- Serve over a pound of cooked pasta of your choice.