Ingredients
Equipment
Method
- Grate the onion, carrot, and celery on the large holes of a box grater.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the grated onion, carrot, and celery. Cook, stirring frequently, until soft, about 5 minutes. Transfer to a slow cooker.
- Wipe out the skillet. Add 2 more tablespoons olive oil and return to medium-high heat. Add the ground beef. Season lightly with salt and cook, breaking it up with a wooden spoon, until browned and very fine in texture, 6 to 8 minutes. Stir in the tomato paste and cook until it darkens slightly, about 5 minutes.
- If your slow cooker has a Sauté setting, transfer the meat mixture to the slow cooker, add the wine, and set to Sauté on High. Cook, stirring occasionally, until the wine is almost completely reduced, 5 to 7 minutes. If your slow cooker does not have a Sauté setting, add the wine to the skillet and cook over medium heat until almost completely reduced, then transfer the mixture to the slow cooker. Stir in the chicken stock and milk.
- Cover the slow cooker and set to Slow Cook on Low for 6 hours. In the last hour of cooking, remove the lid to allow the sauce to reduce slightly. You can transfer half of the sauce to a storage container and refrigerate or freeze for later use. Alternatively, use 2 pounds of pasta to make 8 servings.
- Cook the pasta to al dente according to package directions. Reserve about 1 cup of the pasta water before draining.
- In a large skillet or Dutch oven, combine the remaining sauce, the cooked pasta, and ½ cup of the reserved pasta water. Cook over medium-low heat, tossing, until the sauce coats the pasta. Transfer to bowls to serve.
Notes
This recipe is designed for home cooks who want to create impressive meals with ease. The slow cooker does most of the work, allowing you to enjoy a restaurant-quality dish without the fuss. Feel free to adjust seasoning to your preference.