Ingredients:

  • 1 pound Ground Beef (80/20 blend)
  • 1 pound Ground Pork
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 1 cup Dry Red Wine (or beef broth)
  • 1/2 cup Whole Milk
  • 28 ounces Crushed Tomatoes (San Marzano preferred)
  • 2 tablespoons Tomato Paste
  • 1 cup Beef Broth (low sodium)
  • 2 Bay Leaves
  • 1 teaspoon Dried Oregano
  • Pinch (approx. 1/8 tsp) Freshly Grated Nutmeg
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Kosher Salt
  • 2 tablespoons Olive Oil (for optional browning)

Instructions:

  1. Prepare the Soffritto (Optional but Recommended): Heat olive oil in a large skillet over medium heat. Sauté onion, carrot, and celery until softened and fragrant (about 8 minutes). Add garlic and tomato paste; cook for 1 minute until fragrant.
  2. Brown the Meat (Optional but Recommended): Add ground beef and pork to the skillet (or directly into the slow cooker if skipping the previous step). Break up the meat and cook until nicely browned, draining off excess fat if necessary.
  3. Deglaze with Wine: Pour the red wine into the skillet and scrape up any browned bits stuck to the bottom. Let the wine simmer and reduce by about half.
  4. Load the Slow Cooker: Transfer the sautéed vegetables/meat mixture into the slow cooker insert.
  5. Add Liquids and Seasoning: Pour in the whole milk, crushed tomatoes, and beef broth. Add the bay leaves, oregano, nutmeg, salt, and pepper.
  6. Stir and Cook: Stir all ingredients together until thoroughly combined. Cover the slow cooker.
  7. Set the Timer: Cook on Low for 6–8 hours or on High for 3–4 hours.
  8. Final Touches: Remove the bay leaves. Taste the sauce and adjust salt and pepper as needed. If the sauce seems too thin, remove the lid and cook on High for the last 30 minutes to allow some evaporation.