Ingredients
Scale
- 1.5 pounds lean ground beef (or a mix of ground turkey + ground beef)
- 1 tsp sea salt
- 1 tsp black pepper
- 1 slice bread of choice
- 1/2 cup milk
- 2 Tbsp olive oil
- 1/4 pound pancetta, chopped
- 1 cup porcini mushrooms, chopped
- 1 cup carrots, chopped
- 1/2–1 cup celery, chopped
- 1/2 large red onion, chopped
- 5 cloves garlic
- 1/2 tsp nutmeg
- 1/4 cup tomato paste
- 2 Tbsp all purpose flour
- 1/2 cup dry red wine
- 1/2 cup canned tomatoes, with juice
- 1/2 cup low sodium chicken broth
Instructions
- In a large bowl mash the the bread and milk together with fork until it forms a pasty texture. Mix in the beef, salt and pepper with your hands and knead together. Set aside.
- Heat the olive oil in a large skillet over medium high heat and sauté your pancetta until fully cooked and brown. It will be very crispy and bring out a bacon aroma. This will take about 8-10 minutes.
- After making the pancetta very crispy, add in your ground beef and cook until browned. This should only take a few minutes. Then add in your mushrooms, carrots, celery, onion, garlic and nutmeg. Continue to saute until the vegetables are slightly softened, for about 2 minutes.
- Add in your tomato paste and flour, mix and cook for another minute until the flour is no longer visible. Then take the pan off heat and slowly pour in your red wine. Turn the heat back on to high and stir everything together well. Then pour in your canned tomato’s and chicken stock.
- Place the sauce into your slow cooker and cook on low for about 5-6 hours. Serve over your favorite pasta, in a sandwich or plain! Enjoy!