Slow Cooker Bolognese Sauce

Instructions

1. 1

   In a large skillet, brown the pancetta and meat in the oil, breaking the meat with a wooden spoon. Season with salt and pepper. Transfer to the slow cooker.

2. 2

   In the same skillet, brown the onions, carrots, celery, and garlic. Season with salt and pepper. Add oil, if needed. Deglaze with the wine and reduce for 1 minute. Transfer to the slow cooker.

3. 3

   Add the remaining ingredients and stir to combine. Cover and cook on low for 8 hours. Remove the bay leaf and adjust the seasoning. Let cool and stir so that the surface water is incorporated into the sauce.

4. 4

   Serve over pasta and sprinkle generously with Parmesan cheese.