DIRECTIONS: In a large deep skillet, sauté the pancetta on low heat until the fat melts, about 4-5 minutes. Add the butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes. Increase heat to medium-high; add the meat, season with salt and pepper and sauté until browned and cooked through, about 5 minutes. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes. Transfer to the slow cooker. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to low 6 hours. After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite pasta or spaghetti squash. 

NUTRITION INFO: 1/2 cup sauce, Calories: 146, Carbohydrates: 7g, Protein: 7g, Fat: 8.5g, Saturated Fat: 3g, Fiber: 0.4g, Sugar: 4g - WW Points: 3

(Recipe and photo courtesy of Skinnytaste)