My Mother Used to Make a Large Batch, and It Never Lasted More Than a Few Days

Classic Autumn Vegetable Bolognese Cooked in a Slow Cooker (Serves 6)

Ingredients:

• 1 teaspoon olive oil
• 2 carrots, sliced
• 1 finely chopped onion
• 2 celery stalks, chopped
• 1/2 zucchini, diced
• 1 pound ground beef
• 1/4 pound ground pork
• 4 cloves minced garlic
• 1/2 cup red wine
• 28 ounces (1 can) crushed tomatoes
• 1 cup beef broth
• 3/4 teaspoon tomato paste
• 2 tablespoons dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 bay leaf
• 1/2 cup skim milk
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Once the carrots, celery, and onion begin to soften, add them and cook for an additional 5-7 minutes.
2. After 3-4 more minutes, add the zucchini and continue cooking until it becomes tender.
3. Transfer the vegetables to one side of the skillet, then add the ground pork and beef. Brown the meat, breaking it up with a spoon as it cooks.
4. Once the garlic becomes fragrant, stir it in and cook for another minute.
5. Pour in the red wine, reduce the heat to low, and let it simmer until most of the wine evaporates.
6. Add the beef broth, tomato paste, crushed tomatoes, oregano, basil, thyme, salt, pepper, and bay leaf to the slow cooker along with the meat and vegetable mixture.
7. Cover and cook on low for 6-8 hours, stirring once or twice during cooking.
8. Before serving, cook for an additional 30 minutes or more, stirring occasionally. Add the skim milk.
9. Stir in the fresh parsley and remove the bay leaf just before serving.

Tips and Variations:

Replace the ground pork and beef with ground chicken or turkey for a leaner alternative. If you’re cooking for picky eaters, try finely grating the vegetables so they blend into the sauce. For a vegetarian version, substitute the beef with a mix of chopped mushrooms and lentils. The dish will still be delicious and have a hearty texture. Feel free to experiment with other vegetables; sweet potatoes or butternut squash would be wonderful autumn additions.