SLOW-SIMMERED BOLOGNESE MEAT SAUCE

2 tablespoons olive oil
1 medium-sized onion, minced
2 carrots, peeled and minced
2 ribs celery, minced
1 1/2 pounds very lean ground beef
2 cans (28 oz. each) tomato puree
1 (12 fl. oz.) can evaporated milk
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
3 teaspoons salt
2 teaspoons sugar
1 teaspoon grated or ground nutmeg
1/2 teaspoon ground black pepper

Heat olive oil in a large skillet on a stove top burner over medium-high heat. Add the onion, carrot, and celery. Saute 5 to 8 minutes, or until soft.

Add the ground beef and cook until no longer pink, breaking up any large pieces with a spoon.

Combine the browned beef with the remaining ingredients in the Russell Hobbs® Slow Cooker Stoneware Liner.

Cover and set Control Dial to AUTO. Sauce will be done in 7 to 8 hours. Or cook on LOW 8 to 9 hours.

Taste and adjust for salt and pepper.

Makes 6 to 8 servings
Crock Pot Size: 6 quart
Source: Russell Hobbs THSC600 Slow Cooker Manual