This recipe makes 3 quarts of sauce - so it's good for freezing. It takes about 35 minutes to get it prepped for the crock pot, but it is WELL worth it. My family LOVED it.
1 medium onion, finely chopped (1/2 cup) 1 stalk celery, finely chopped (1/2 cup) 1 carrot, finely chopped (3/4 cup) 2 tablespoons olive oil 1 1/2 pounds combined ground beef and pork, or meat-loaf mix 1 cup milk 1 6-ounce can tomato paste 6 14-ounce cans diced tomatoes 4 teaspoons kosher salt 1/2 teaspoon ground nutmeg
In a large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat, stirring frequently, until
tender, about 10 minutes.
Add the meat and cook, stirring frequently, until it loses its pink color. Add the milk. Increase heat to high and cook until
the milk has evaporated. Transfer the mixture to a 4- to 6-quart slow cooker.
Return the skillet to the heat and add the tomato paste; cook over low heat to reduce its bitterness, about 5 minutes. Add
the tomato paste to the cooker, along with the tomatoes, salt, and nutmeg.
Cook on low for 8 hours, or on high for 4 hours. I always go for the longer slower cooking time, it just works better for us - I get it on during breakfast or morning naps and then it's ready by the time the boys are ready for dinner.
Serve over pasta - I used a gemili shaped pasta, but you can use whatever your family likes.