Slow Cooker Bolognese Sauce

1 tablespoon olive oil

1/2 onion, diced fine

2 celery ribs, diced fine

1 medium carrot, diced fine

2 garlic cloves, minced

1 tablespoon tomato paste

1 pound ground chuck

1 teaspoon kosher salt

2 teaspoons sugar

2 teaspoons dried Italian seasoning

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg

1 bay leaf

1/2 cup red wine

1 (28-oz.) can crushed tomatoes

1/3 cup heavy cream

In a large skillet over medium-high heat olive oil and sauté onion, celery, and carrot, and saute until tender. Add garlic and tomato paste stirring constantly for 30 seconds. Transfer to a 4-qt. slow cooker.

In the same pan vacated by the vegetables, brown beef; drain. Stir in kosher salt and seasonings. Stir in wine, and continue to cook, stirring occasionally, 7 minutes or until almost all liquid has evaporated. Add to slow cooker with tomatoes and stir to combine.

Cover and cook on LOW 6-8 hours. Stir in cream. Check sauce; it should be thick and creamy. (If a thicker sauce is desired uncover and cook 30 more minutes.) Discard bay leaf.

Serve atop the pasta of your choice.