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 saute pan, sauté pancetta on low heat until the fat melts, about 45 minutes. Add butter, onions, celery and carrots and cook on medium low heat until soft, about 5 minutes.

2. 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.

3. Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set Slow cooker to LOW 6 hours.

4. 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!