My mom used to whip up a big batch of this, and it never lasted more than a few days. (Page 3 ) | August 30, 2024

Instructions:

1. Prepare the Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the carrots, celery, and onion, and cook until they begin to soften, about 5–7 minutes.
2. Add Zucchini: Stir in the diced zucchini and cook for another 3–4 minutes, until it starts to soften.
3. Cook the Meat: Push the vegetables to one side of the skillet and add the ground beef and pork. Cook, breaking up the meat with a spoon, until browned.
4. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
5. Deglaze with Wine: Pour in the red wine and reduce the heat to low. Simmer until most of the wine has evaporated.
6. Combine Ingredients in Slow Cooker: Transfer the mixture to a slow cooker. Add the crushed tomatoes, beef broth, tomato paste, oregano, basil, thyme, salt, pepper, and bay leaf.
7. Cook Slowly: Cover and cook on low for 6–8 hours, stirring once or twice.
8. Finish the Sauce: About 30 minutes before serving, stir in the whole milk and continue cooking. Just before serving, stir in the fresh parsley and remove the bay leaf.

Tips and Variations:

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