Slow Cooker Bolognese Sauce With Pappardelle

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 large carrot, finely chopped
• 2-3 celery stalks, finely chopped
• 1 medium sized yellow onion, finely chopped
• 1 pinch kosher salt
• freshly cracked pepper, to taste
• 3 tablespoons tomato paste
• 1/2 teaspoon anchovy paste
• 1/2 teaspoon dried thyme
• 1/8 teaspoon ground nutmeg
• 1/2 cup Hearty Burgundy or your fave dry red wine
• 2/3 cup heavy cream
• 2 28 oz. cans crushed tomatoes
• 1/2 teaspoon red chili pepper flakes
• 1 pound lean ground beef
• 1 pound Spicy Italian sausage; casings removed and chopped
• Cooked Pappardelle pasta for serving
• freshly grated parmesan cheese
• fresh parsley for garnish

1. Heat the oil in a large saute pan over medium-high heat. Add the garlic, carrots, celery and onions. Sprinkle with salt and pepper and cook about 3 minutes. Add the tomato paste, anchovy paste, thyme and nutmeg, and continue cooking until the vegetables have softened and started to brown, for about 2 minutes. Deglaze with the wine, pulling up any browned bits from the bottom of the pan. Season with just a touch more salt and pepper if needed.
2. Carefully pour into the slow cooker. Stir in the heavy cream, tomatoes and red chili pepper flakes. Using your hands, crumble in the uncooked ground beef and Italian sausage pieces and stir the meat well so as to incorporate into the sauce. Make sure there are no large clumps of meat in the sauce. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours. Skim the accumulated grease from the surface before serving.
3. Serve over pasta and garnish with freshly grated parmesan cheese and parsley.

olive oil, garlic, carrot, celery, yellow onion, kosher salt, freshly cracked pepper, tomato paste, anchovy paste, thyme, ground nutmeg, hearty, heavy cream, tomatoes, red chili pepper, ground beef, pasta, parmesan cheese, parsley

Taken from food52.com/recipes/26755-slow-cooker-bolognese-sauce-with-pappardelle (may not work)