Crockpot Bolognese Sauce

I had planned to make my usual Bolognese, but our life had other plans.  There was just no way to make the cook time work with our schedule.  We had a house showing and not enough time to get the sauce made, not to mention we had a huge TexMex lunch.  So Bolognese was pushed off until the next day, which necessitated finding a recipe for the crockpot...and one that also aligned well with the ingredients I had purchased for my usual recipe.  I used a Skinnytaste recipe as my inspiration, but I made quite a few changes.  It was a huge hit and I loved that it simmered in the crockpot all day instead of simmering on the stove for a couple hours...much easier for me.

Crockpot Bolognese Sauce

3 slices bacon, cut into lardons
½ white onion, minced
2 carrots, minced
1 tablespoon tomato paste
1 pound lean ground beef
¼ cup white wine
1 - 28 oz can crushed tomatoes
1 bay leaf
salt and fresh cracked pepper
¼ cup half & half

In a skillet, cook the bacon on low heat until crisp, about 5 minutes. Add onions and carrots, cook on medium low until soft, about 5 minutes more. Add the tomato paste, sauté for one minute more. Increase the heat to medium-high, add the ground beef and sauté until browned. Drain off the fat, then add the wine, cook for 3 minutes more. Add the meat mixture to the crockpot, along with the tomatoes and bay leaf. Stir to combine, salt and pepper to taste. Cover and cook on low for 6 hours. Stir in the half and half, taste and add any additional salt and pepper needed, then serve over pasta.

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