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Slow-Cooker Bolognese

INGREDIENTS

  • 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.
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