Slow Cooker Turkey Bolognese

In a pan heated to medium high heat, brown the turkey in half of the olive oil. Season the turkey with a pinch of salt and pepper. Once it’s cooked and nicely browned, set it aside.

While the turkey cooks, heat a Dutch oven or large pot to medium heat. Add the remaining half of the olive oil and the chopped pancetta. Saute for 2-3 minutes, until the pancetta starts to get crisp around the edges. Add the chopped carrots, celery, onions, garlic, Italian seasoning, bay leaves and thyme into the Dutch oven with the pancetta. Saute for 4-5 minutes, until the vegetable are fragrant. Add in the tomato paste, and saute for another minute. Add in the red wine, and allow it to reduce a bit (about 5 minutes).

Add the cooked turkey and crushed tomatoes into the slow cooker insert. Add the cooked veggies/pancetta/wine mixture, and stir to combine. Season the mixture with a big pinch (about 1/2 teaspoon) of salt, and pepper to taste.

Put the lid on and cook in the slow cooker on low for 8 hours or on high for 4 hours. When it’s done, remove the bay leaves and thyme spring, do one final salt check, then serve over pasta.