Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon olive oil
  • 3 large carrots (finely diced)
  • 2 large stalks of celery (finely diced)
  • 2 cups of finely diced white onion
  • 2 tablespoon minced fresh garlic
  • 2 pounds lean ground beef
  • 2 28 oz cans of crushed tomatoes
  • 1 156ml can of tomato paste
  • 1-2 tablespoons Italian Seasoning
  • 1 cube of beef boullion
  • 1/2 cup heavy cream
  • 1/3 cup grated fresh Parmesan

Instruction

  • Heat the olive oil in a large skillet. Saute the carrots, celery and onion until tender. Add in the garlic and saute for another 2 minutes, until it's fragrant and lightly browned. Place the vegetables into the bottom of a large slow cooker.
  • In the same pan cook the ground beef until it is fully browned and no longer pink. Drain the grease and add to the slow cooker.
  • Add the tomatoes, tomato paste, Italian seasoning and boullion cube.
  • Cook on low for 8-10 hours.
  • When the sauce is done to your liking, stir in the cream and the Parmesan to finish.
  • Use on your favourite pasta. Freeze the leftovers for another meal.