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"Many times when I make a recipe in the slow cooker, it&amp;#039;s a bit of a compromise; I&amp;#039;m choosing convenience over texture or flavor. This is not one of those recipes. The prep to get everything into the slow cooker is a bit involved and takes about 30 minutes, and then this meat sauce just simmers all day, getting thicker and jammier. We ate it over bucatini, but I think it might be excellent with gnocchi. This recipe was adapted from The Kitchn.  Make this in the morning and set it on low all day:  First I minced an onion, a carrot and 2 celery stalks, then cooked them in flavorful olive oil until tender. Added a minced garlic clove, then 2 pounds ground beef (I used 85/15 and needed to drain the meat before moving on to the next step).  Next I poured in 1 cup milk and let it reduce down until the liquid had mostly evaporated. I did the same thing with 1 cup white wine. Added 1/8 teaspoon nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper.  I poured a big can diced tomatoes in the cooker, then scraped the meat mixture on top. It looked like it could use a squirt of tomato paste so I added one. Mixed it all together and cooked on low 8 hours, then served over pasta.  These bolognese recipes are quicker:  Mushroom Bolognese Rigatoni Bolognese Polenta Squares with Bolognese Topping \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a48482/slow-cooker-monday-bolognese-692/>