Crock Pot Bolognese Sauce

This is SO delicious!

Crock Pot Bolognese Sauce

Servings: 20 (10 cups) ? Serving Size: 1/2 cup sauce
Calories: 146.1 ? Fat: 8.7 g ? Protein: 6.7 g ? Carb: 6.8 g ? Fiber: 0.4 g ? Sugar: 4 g
Sodium: 316 mg (without added salt)  

Ingredients:

• 4 oz pancetta, chopped (or center cut bacon)
• 1 tbsp olive oil
• 1 large white onion, minced
• 2 celery stalks (about 3/4 cup), minced
• 2 carrots (about 3/4 cup), minced
• 2 lb 92% or 95% lean ground beef
• 1/4 cup white wine
• 2 - 28 oz cans crushed tomatoes 
• 3 bay leaves
• salt and fresh pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup Greek yogurt

Directions:

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

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

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

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

After the 6 hours, adjust salt and pepper to taste, add Greek yogurt and parsley; stir and serve over cooked spaghetti squash.

Freeze leftover sauce in serving size packages.  Defrost frozen packages in the refrigerator.