Spaghetti Bolognese

1: Heat olive oil in a dutch oven over medium heat. Add pancetta and cook until fat has rendered, about 6-8 minutes.

2: Add onion, celery, carrot and garlic to a food processor or high speed blender and pulse until finely chopped but not too pulpy.

3: Reduce heat to low, add in veggie mixture, and sweat them down for about 10 minutes, being careful not to let them brown.

4: Add in meat, salt, and pepper. Increase temperature to medium and cook until meat is browned and cooked through, about 6-8 minutes.

5: Add in wine and bring to a simmer. Slowly stir in tomatoes and bone broth.

6: If cooking on stovetop, reduce heat to lowest setting, cover, and simmer for 2-3 hours, stirring periodically. Add more bone broth if liquid reduces too quickly.

7: If using a slow cooker, transfer sauce into slow cooker, turn heat to low, and cook for 6-8 hours.

8: Cook spaghetti according to packaging instructions.

9: Adjust seasoning in sauce as needed and serve over spaghetti with parmesan, if desired.