INGREDIENTS – 4 oz Pancetta – 16 oz Lean ground beef – 1/2 cup Carrots, celery, onions – 3 cloves Garlic – 2 tbsp Tomato paste – 28 oz Whole peeled tomatoes – 1-2 oz Demi-glace – 1/2 cup Dry red wine – 2 tsp Italian seasoning – 1 Bay leaf – 1/4 cup Italian parsley – 1 tsp Salt – 1/4 cup Parmesan cheese – 8 oz Fettucine
Cooked slowly so the ingredients really simmer together for a decadent sauce. This version is easier because it cooks in your crockpot. Pancetta and demi-glace are enhancing the sauce even more! Impress your loved ones with this rich meal made on a busy weeknight.
prep your veggies by dicing them up if you don't buy them pre-diced! Also, break up the whole tomatoes and dice the pancetta.
RENDER THE FAT IN PANCETTA IN YOUR HOT SKILLET THEN TRANSFER TO THE SLOW COOKER.
USE THE FAT FROM THE PANCETTA IN THE PAN TO COOK YOUR GROUND BEEF AND BROWN IT WELL.
SAUTE THE VEGGIES AND THEN ADD IT ALL TO THE SLOW COOKER WITH BOTH MEATS.
STIR IN THE SEASONINGS, TOMATOES, TOMATO PASTEN AND DEMI-GLACE TO THE MIXTURE AND GIVE IT A STIR.
COOK YOUR FAVORITE BRAND OF FETTUCINE AND LADLE BEEF BOLOGNESE OVER THE TOP AND GARNISH IT WITH SOME CHEESE AND PARSLEY.