Adapted from delish.com
-1 TBS olive oil
- 1 onion finely chopped
-1 carrot, peeled and finely chopped
- 1 celery stalk finely chopped
-1 lb ground beef
- 2 cloves minced garlic
-1/2 cup dry white wine
-1 (15oz) can crushed tomatoes
- 3 TBS tomato paste
-2 cups chicken broth
- 1 bay leaf
- 1 cup whole milk
- 1 tsp Kosher salt
In removable insert to slow cooker or dutch oven, sauté onion, carrot and celery in olive oil over high heat until soft about 7 minutes. Stir in beef and garlic, breaking apart meat until pink and lightly seared about 8 minutes. Add wine, tomatoes, tomato paste, broth, bay leaf and sauté 8 minutes. Transfer to slow cooker. Set 3-4 hours on high or 8 hours on low. During last hour add milk and salt. Discard bay leaf and serve with your favorite pasta.
