Ingredients:

4 ounces pancetta, chopped (or center cut bacon)

1 tablespoon butter (or olive oil)

1 large white onion, minced

2 celery stalks (about 3/4 cup), minced

2 medium carrots (about 3/4 cup), minced

2 pounds 95% lean ground beef

1/4 cup white wine

2 (28 ounce) cans crushed tomatoes

3 bay leaves

salt and fresh pepper

1/4 cup chopped fresh parsley

1/2 cup half & half cream

Directions:

1. In a large deep sauté pan, sauté pancetta on low heat until the fat melts, about 4-5 minutes. 2. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.

3. Increase flame to medium-high; add meat, season with salt and pepper and sauté until browned. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.

4. Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set Crock Pot to LOW 6 hours.

5. After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite pasta or spaghetti squash.

Bon Appetit!