Slow-Cooker Bolognese

• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 2 large carrots, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 3 tbsp. tomato paste
• 2 lb. ground beef
• 1 28- oz. can crushed tomatoes
• 1 tbsp. dried oregano
• 1 tbsp. dried thyme
• 1 bay leaf
• 1 tsp. kosher salt
• 1 c. dry red wine
• 1 c. whole milk
• Freshly ground black pepper

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add onion, carrot, celery, and garlic and cook until tender, 6 minutes. Add tomato paste and stir until combined, then add ground beef and brown. Transfer mixture with a slotted spoon to slow-cooker.
2. Add crushed tomatoes, oregano, thyme, bay leaf, salt, red wine, and milk. Stir until combined, then season with pepper. Cover and cook on low, 6 hours. Discard bay leaf.
3. Serve over cooked pasta.