Crock Pot Bolognese

Crock Pot Bolognese

 Adapted from Skinnytaste.com

Servings: 20  Serving Size: 1/2 cup   Calories: 146   Points +: 4 pts

Fat: 8.7g   Protein: 6.7g   Carb: 6.8g 

Ingredients:

• 4 oz. Pancetta, chopped
• 1 T. butter (or olive oil)
• 3-4 cloves of garlic, minced*
• 1 large white onion, minced
• 2 celery stalks, minced
• 2 carrots, minced
• 2 T. rosemary, chopped (optional)*
• 2 lbs. lean ground beef
• 2 T. Worcestershire sauce*
• 1/4 cup white wine (or beef broth)
• 2 T. dried Italian seasoning*
• 2 - 28 oz cans crushed tomatoes
• 3 bay leaves
• salt and freshly ground pepper
• 1/2 cup fat free half & half
• 1/4 cup chopped fresh parsley

NOTE:  I used a food processor to chopped the onion, celery and carrots. 

* Ingredients I added for more flavor.

Directions:

1. In large deep saute' pan, cook pancetta on low heat until the fat melts, about 4-5 minutes.
2. Add butter, garlic, onions, celery, carrots, and rosemary.  Cook on medium-low heat until soft, about 5 minutes.
3. Increase heat to medium-high; add meat, season with salt & pepper.  Saute' until browned.
4. Drain the fat and add the wine and Worcestershire sauce; cook until it reduces down, about 3-4 minutes.
5. Add mixture to crock pot.  Add Italian seasoning, tomatoes, bay leaves, salt & pepper.
6. Cover and cook on LOW for 6 hours.
7. After 6 hours, add half & half and parsley.  Adjust salt & pepper to taste.
8. Serve over whole grain pasta (extra points) or spaghetti squash (0 points).

ENJOY!!!