MONDAY MORNING RECIPE POST - CROCKPOT SPAGHETTI BOLOGNESE SAUCE new blog

 

Another old recipe. I am always looking for healthier versions of favorites, and when I found this at Gina's skinnytaste.com blog, I decided to give it a try.  It works out to approximately 146 calories per 1/2 cup serving.  If you click on the name it will take you to Gina's recipe.

The other good news for me is that this is a crockpot meal. There is a little preparation beforehand. You can use your food processor if you have one.  I do all my veggie chopping by hand but start early in the day when my energy levels are pretty good.  It is at a time when I still find the process of preparation relaxing.

Crockpot Spaghetti Bolognese Sauce

4 ounces of Pancetta, chopped (or center cut bacon)

1 teaspoon 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 lbs. 95% lean ground beef

1/4 cup white wine (I prefer red)

2 cans (28 ounces total) crushed tomatoes

3 bay leaves

Salt and pepper

1/4 cup chopped fresh parsley

1/2 cup half and half cream

In a large sauté pan, sauté pancetta on low heat until the fat melts, about 4-5 minutes.

Add butter (or olive oil), onions, celery, carrots and cook on medium-low heat until soft, about five minutes.

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

Add this mixture to the crockpot, along with the tomatoes, bay leaves, salt and pepper.  Cover and set on low and go do other things for the next six hours.  After six hours, serve up your dinner.

Added note: 4-24-24

Thanks to Debbie's comment I realized I hadn't mentioned when to put the cream into the sauce. I add it a few minutes before serving up, and only long enough that it is heated. Thanks Debbie!

I don't actually add the cream as we think it's fine without, and cream and I are not friends.

Sprinkle chopped parsley over the top for a garnish.

Another good result, very yummy and a keeper.

We both prefer Angel Hair pasta instead of regular.  

Lots of leftovers and I served it with a mixed green salad.  Above is an old photo when I made this meal originally. We most often don't add bread to our pasta meals any more. 

There were leftovers which I froze for no cooking days.  

Thanks for looking, have a great week and