- 1 ounce dried porcini mushrooms
- 1 cup hot water
- 1 tablespoon olive oil
- 3 ounces pancetta, diced
- 2 pounds lean ground beef
- 2 onions, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 6 garlic cloves, finely diced
- 2 tablespoons dried Italian seasoning
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cinnamon
- 1 cup dry red wine
- 1 (28-ounce) can no-salt-addedtomatoes, coarsely chopped and juices reserved
- 3/4 cup tomato paste
- 1Soak the dried porcini mushrooms in the hot water for 30 minutes.
- 2Drain the mushrooms, but reserve the soaking water for later. Chop the mushrooms into 1-inch pieces and set aside.
- 3Heat the oil in a large skillet over medium-high heat. Add the pancetta and cook until browned, about 3 minutes. Using a slotted spoon, transfer it to a large slow cooker.
- 4In the same skillet, add the beef, onions, celery, and carrots and cook, stirring, until the carrots have softened and the meat is no longer pink, about 8 to 10 minutes.
- 5Add the garlic, Italian seasoning, bay leaves, salt, pepper, cinnamon, and chopped mushrooms and cook, constantly stirring for a couple of minutes. Add the wine, stir, and bring to a boil for 2 minutes. Add the reserved mushroom liquid.
- 6Transfer the mixture to the slow cooker. Add the tomatoes and their juices as well as the tomato paste and stir well. Cook for 4 hours on high, removing the lid for the last 30 minutes. Alternatively, cook for 8 to 10 hours on low, removing the lid for the last hour.
- 7Serve over pasta.
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