Crock Pot Bolognese Sauce

You might recognize this photo!  Remember on Monday when I posted about my amazing egg noodles? Well, here is the sauce I served with them. We made both for a dinner party and I am trying to get better at not over committing myself with too many menu items that leave no time to talk with guests. This crock pot sauce was perfect, and really tasty! The recipe is originally from Skinnytaste but I made a few modifications. Get this baby in the crock early, and it is one less thing you need to worry about for dinner. We are also having it tonight as leftovers!

Servings: 20
Serving Size: 1/2 cup
Points Plus: 4pp
Prep Time: 20 minutes
Cook Time: 5-6 hours
Level of Difficulty: Easy

Ingredients

4 oz bacon, chopped

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

1/4 cup white wine

2 - 28 oz cans crushed tomatoes 

3 bay leaves

salt and fresh pepper (I used kosher)

1/4 cup chopped fresh parsley

1/2 cup half & half cream

Instructions

Saute the bacon in a large dutch oven for about 4 minutes. Add the butter, onion, celery and carrots and cook about 4 more minutes. Add the beef until cooked through. Add the white wine (or chicken stock) and allow to reduce until most of the moisture is gone. Transfer meat mixture into your crock and add the crushed tomatoes, bay leaves and about 1 t. each of salt and pepper. Put on high and cook for about 5 hours. After five hours add the cream and then taste.  I feel like I had to add a lot more salt to this to make the flavors really pop, but I don't know exactly how much. So salt it until it tastes great to you! (remember, I LOVE salt). Finally, add the fresh parsley and serve over your favorite noodles! 

Tip

This sauce is great frozen!  You could also use it as a pizza sauce or lasagna sauce if you are adventurous! 

XOXO Katie