Description

A cozy, hands-off dinner favorite—slow-cooked beef Bolognese enriched with vegetables, red wine, and a touch of milk for creamy, deeply flavorful sauce perfect for spooning over pasta or using in inventive dishes.

Ingredients

1 lb (450 g) ground beef (lean or regular)
1 medium onion, finely chopped
1 carrot, diced
2 celery stalks, diced
3 garlic cloves, minced
28 oz (800 g) crushed tomatoes
2 Tbsp tomato paste
1/2 cup red wine (or extra broth + balsamic vinegar)
1 tsp dried oregano
1 tsp dried basil
1/2 cup milk
Salt & pepper, to taste
2 Tbsp olive oil

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Instructions

In a skillet, heat olive oil over medium heat. Sauté onion, carrot, and celery until softened, about 5–7 minutes. Add garlic and cook 30 seconds until fragrant.
Push veggies aside, add ground beef, and brown until no longer pink, seasoning with salt and pepper as you go.
Transfer mixture to the slow cooker. Stir in crushed tomatoes, tomato paste, red wine, oregano, and basil.
Cook on low for 6–8 hours (or high for 3–4 hours).
About 30 minutes before serving, stir in milk. Taste, adjusting salt and pepper as needed.
Serve over your favorite pasta. Garnish with grated Parmesan, fresh basil, and a drizzle of olive oil.

Notes

Make‑ahead: Complete steps through slow cooking. Add milk just before serving.
Vegetarian swap: Replace beef with plant‑based crumbles or lentils + mushrooms.
No wine? Substitute with extra broth and 1 tsp balsamic vinegar.
Double batch: Use a 6–7 qt slow cooker; cook time remains the same.
Storage: Keeps in fridge up to 4 days; freezes well for up to 3 months.