Crock Pot Bolognese Sauce



  • 4 ounce pancetta, chopped
  • 1 tablespoon olive oil
  • 1 large white onion, minced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 pound 93% lean ground turkey
  • 1/4 cup white wine
  • 2 – 28 ounce cans crushed tomatoes
  • 1/4 cup chopped fresh parsley
  • 1/2 cup half & half cream
  • Salt & pepper


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


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