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.