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Prep Time: 30 Minutes Cook Time: 510 Minutes |
Ready In: 540 Minutes Servings: 1 |
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Ingredients:
1 tablespoon unsalted butter |
1 small onion, chopped |
1 rib celery, finely chopped |
1 carrot, finely chopped |
2 pounds lean ground beef |
salt and pepper |
pinch of nutmeg |
1 cup whole milk |
1 cup white wine |
2 28-oz. cans crushed tomatoes |
Directions:
1. Melt butter in a large saucepan over medium heat. Add onion, celery and carrot and cook, stirring, until vegetables have softened, about 5 minutes. Turn heat to high, add beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes. Season with salt, pepper and nutmeg.
2. Pour in milk and wine and bring to a boil. Lower heat and cook at a lively simmer until most of liquid has evaporated, about 15 minutes.
3. Transfer mixture to slow cooker, stir in tomatoes, cover and cook on low for 8 hours. Remove cover, stir and cook until sauce is slightly thickened, about 30 minutes longer.
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