Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 4 ounce pack diced pancetta (or you can dice your own)
  • 1 onion (peeled, trimmed, and roughly chopped)
  • 4 ribs celery (trimmed and roughly chopped)
  • 4 carrots (peeled, trimmed, and roughly chopped)
  • 5 cloves garlic (peeled and mashed)
  • 1 cup red wine
  • 1 6 ounce can tomato paste
  • 2 28 ounce cans crushed tomatoes
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • Cooked whole-wheat spaghetti noodles
  • Freshly grated parmesan cheese (optional garnish)

Instruction

  • Heat the olive oil in a large skillet over medium heat. Add the beef, pork, and pancetta, and cook while stirring until brown, 5 to 7 minutes. Use a slotted spoon to transfer the cooked meat to the bottom of the slow cooker, leaving the cooking fat in the pan.
  • In a food processor, combine the onion, veggies, and garlic and process until finely chopped. Put the skillet back over medium heat and add the veggies. Cook while stirring until they begin to soften, 2 to 3 minutes. Add the wine to the pan (carefully to avoid flare-ups) and boil down until almost evaporated. Stir in the tomato paste and then add the mixture to the slow cooker.
  • Pour in the crushed tomatoes and top with seasonings. Cook on low for 6 to 8 hours. Skim off the fat if desired (and discard). Serve over whole-wheat spaghetti noodles garnished with fresh parm, a salad, and some homemade garlic toast on the side.