4 oz. lean bacon (omit for veggie version)
1 tbsp. olive oil)
1 large white onion, minced
2 celery stalks (about 3/4 cup), minced
2 carrots (about 3/4 cup), minced
2 lb. turkey /lamb/ beef mince
1/4 cup white wine
2 – 28 oz. cans crushed tomatoes
3 bay leaves
salt and fresh pepper
1/4 cup chopped fresh parsley
1. In a large deep sauté pan, sauté bacon on a low hear about 4-5 minutes. Add oil onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.
2. Increase flame to medium-high; add meat mince season with salt and pepper and sauté until browned. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.
3. Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to low 6 hours.
4. After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over rice pasta or spaghetti squash.