Ingredients:

  • 1.5 lb 90/10 ground beef
  • 2 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine (Merlot or Cabernet Sauvignon)
  • 1/2 cup beef broth
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1.5 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and brown thoroughly, breaking it up as it cooks (approximately 8 minutes). Drain off excess fat. Add the diced onion, carrots, and celery (Mirepoix) and cook until slightly softened, about 5 minutes. Stir in the minced garlic for the last minute.
  2. Pour the red wine into the skillet and scrape up any browned bits from the bottom. Let the wine reduce slightly (about 2 minutes). Transfer the meat and vegetable mixture immediately into the slow cooker basin.
  3. Add the crushed tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper to the slow cooker. Stir well to combine all ingredients. Cover and cook on HIGH for 4 hours, or on LOW for 8 hours, until the sauce is thick and the flavors have fully melded.
  4. Taste and adjust seasoning if necessary. Serve hot over pasta, polenta, or use as a base for lasagna.