Slow Cooker Spaghetti Bolognese Recipe

INGREDIENTS

1 ounce dried porcini mushrooms, rehydrated and chopped into 1 inch pieces
1 cup hot water
1 tablespoon olive oil
3 ounces pancetta, diced
2 pounds lean ground beef
2 onions, diced
2 stalks celery, diced
2 carrots, peeled and diced
6 cloves garlic, finely diced
2 tablespoons dried Italian seasoning
2 bay leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cinnamon
1 cup dry red wine
1 can (28- oz) no-salt added tomatoes, including juice, coarsely chopped
3/4 cup tomato paste (6oz)

DIRECTIONS

1. Soak dried porcini mushrooms for 30 minutes. 
2. Drain, but reserve mushroom water for later. Chop mushrooms.
3. Heat oil in a large skillet over medium high heat. Add pancetta and cook until browned, about 3 minutes. 
4. Using a slotted spoon, transfer to a large slow cooker.
5. In the same skillet as before, add beef, onions, celery and carrots and cook, stirring, until carrots have softened and meat is no longer pink, about 8 to 10 minutes.
6. Add garlic, Italian seasoning, bay leaves, salt, pepper, cinnamon and mushrooms and cook, constantly stirring for a couple minutes. Add wine, stir, and bring to a boil for 2 minutes. Add reserved mushroom liquid.
7. Transfer the mixture to the slow cooker. Add tomatoes with juice and the tomato paste and stir well. Cook for 4 hours on high, removing the lid for the last 30 minutes. Alternatively, cook on 8 to 10 hours on low, removing the lid for the last hour.
8. Serve over pasta.

Source : Chow

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