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Slow Cooker Bolognese

Here’s what you need:
  • 4 Tbsp. Olive Oil
  • 1/2 lb. bacon, chopped
  • 2 - 2 1/2 lbs. lean ground meat (beef, chicken, turkey or pork)
  • 2 large onions, finely chopped
  • 3 carrots, finely chopped
  • 4 celery sticks, finely chopped
  • 8 oz. fresh mushrooms, sliced (I used Baby Bellas which are miniature portabella mushrooms)
  • 8 garlic cloves, crushed (or 3 Tbsp. minced from a jar)
  • 2 quarts (64 oz) chopped or diced tomatoes (undrained)
  • 1 14-15 oz. can tomato puree
  • 3 small bay leaves
  • 1 tsp. B. T. Leigh's "Somethin' for Everything" seasoning
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 Tbsp. sugar
  • Salt & Pepper to taste
  • 4 Tbsp. red wine vinegar
  • cooked spaghetti, to serve
  • shredded parmesan, to serve
Heat oil in a large skillet and fry the bacon and ground meat until browned and no pink is showing. Add to your slow cooker.
 
Prepare your vegetables while the meat is cooking.
 
Add all of your vegetables, garlic, seasonings, tomato puree, vinegar and sugar to the slow cooker. Cover and cook on low for 8 hours, then uncover, turn to high and cook for another hour until thick and saucy.
 
Cook your pasta according to package directions about 15 minutes before the bolognese is ready. Serve over the spaghetti and add graded or shredded parmesan to the top as garnish. Enjoy!
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