Slow Cooker Spaghetti Sauce
Ingredients
3 Tablespoons olive oil
1 pound ground beef, 80/20
1 pound ground pork
1 sweet large sweet onion, diced
4 garlic cloves, minced
4 carrots, peeled, and chopped
2 celery stalks, diced
1/2 cup dry red wine
2 – 14.5 ounce cans of diced tomatoes
1 – 15 ounce can of tomato sauce
1/2 cup milk, whole milk is a great choice but anything works
2 teaspoons dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon black pepper
Directions
In a large skillet heat 2 Tablespoons olive oil over medium heat and add the beef and pork. Cook until browned, drain the fat and set aside.
Heat the remaining 1 Tablespoon olive oil over medium heat in the same skillet. Add the onion and sauté for 1 minute. Add the garlic, carrots and celery and saute for 3 to 4 minutes, or until the onion is soft.
Add the red wine into the skillet and continue to simmer for 2 to 3 minutes, scraping up the browned bits on the pan.
Add the red wine and vegetables into the slow cooker along with the meat. Add the diced tomatoes, tomato sauce, milk, thyme, basil, oregano, salt and pepper and give it a good stir.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Serve over pasta with freshly grated Parmesan cheese and fresh parsley.
