Bolognese Sauce

1/2 pound 96% lean ground meat
1 teaspoon olive oil
1/2 red onion, diced
3 garlic cloves, finely diced
1 cup carrot, finely diced
1/2 red bell pepper, diced
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1/4 cup red wine
1 tablespoon tomato paste
28 oz. can whole peeled san marzano tomatoes
15 oz. can chopped san marzano tomatoes
15 oz. can fire roasted crushed tomatoes
1/2 teaspoon salt 
1 teaspoon pepper
1 bay leaf
1.5 teaspoon dried basil 
1.5 teaspoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon garlic powder

 In a non-stick pan over medium heat, add 1 teaspoon olive oil and brown meat.

Once brown, put meat into slow cooker. In the same pan, add another 1 teaspoon of olive oil and sauté onion, garlic, carrot, and red pepper until tender and soft. About 10 minutes.

Add balsamic and red wine to deglaze pan and scrap off all of the browned bits off the bottom. Add tomato paste, and stir everything together evenlty. Allow to cook for 1 - 2 more minutes, and then add everything to the slow cooker.

Take whole peeled san marzano tomatoes, and hand crush each tomato before putting into slow cooker. Then add all of the remaining ingredients into slow cooker and stir to combine.

Cook on high, uncovered for two hours. Then cook covered on low for 6 - 10 hours, or as long as you can. The longer it cooks, the more time the flavors will develop.

Yield: 10 servings