Bolognese Sauce with Bacon and Pearl Onions

Serves 4 with leftovers

Just a handful of ingredients create a rich, thick, and hearty Italian-style sauce for zucchini noodles. The bacon gives it a nice smoky flavor.

Prep: 10 minutes

Slow Cook: 7 hours (low) or 4 hours (high)

Total: 7 hours 10 minutes

• 1½ pounds ground beef
• 2 slices Whole30-compliant bacon, chopped
• 1 teaspoon dried oregano, crushed
• 1 bay leaf
• 1 jar (25 ounces) Whole30-compliant roasted garlic pasta sauce
• ¼ cup Whole30-compliant beef broth or Beef Bone Broth
• 1 bag (14.4 ounces) frozen pearl onions
• Hot cooked zucchini noodles (see Tip; optional)

In a 3½- or 4-quart slow cooker, crumble the beef with a spatula. Top with the bacon, oregano, and bay leaf. Cover with the pasta sauce and broth, then top with the onions. Cover and cook on low for 7 to 8 hours or on high for 4 to 4½ hours.

If necessary, use a spoon to skim fat from the top of the sauce and discard. Remove and discard the bay leaf. Stir the sauce before serving. If desired, serve over cooked zucchini noodles.

TIP Cook zucchini noodles in a skillet with small amount of hot olive oil over medium heat. Toss noodles lightly with tongs and cook until just tender, 5 to 7 minutes.