Bolognese Sauce

Ingredients:

1 tbsp butter (or olive oil)
1 large white onion, minced
2 celery stalks (about 3/4 cup), minced
2 carrots (about 3/4 cup), minced
2 lb 95% lean ground beef
1/4 cup white wine
2 - 28 oz cans crushed tomatoes (I love Tuttorosso)
3 bay leaves
salt and fresh pepper
1/4 cup chopped fresh parsley
1/2 cup half & half cream

Directions:
In a large deep saute pan, sauté 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; cook until 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 half & half and parsley; stir and serve over your favorite pasta

Leftovers can be frozen for future meals. To reheat, thaw in the refrigerator then reheat on the stove or crock pot.

LABELS (12)
Thaw overnight in refrigerator and reheat on stove (can be heated in crock-pot on LOW if desired)
Prior to serving add 1/4 c. Half & Half and 1/8 c. fresh parsley (if desired)
Serve over favorite pasta

ADDITIONAL LABELS (12)
You will need to add:
1/4 c. Half & Half Cream
1/8 c. Chopped Fresh Parsley