Bolognese

• 1 3/4 cups chopped onion
• 2/3 cup chopped celery
• 1/2 cup finely chopped carrot
• 6 garlic cloves, minced
• 1/2 pound ground beef, extra lean
• 1/2 pound lean ground pork
• 1/2 pound ground veal
• 1 1/2 cups canned crushed tomatoes
• 1 cup dry red wine
• 1 cup lower-sodium beef broth
• 1/4 cup chopped fresh parsley
• 2 tablespoons tomato paste
• 2 teaspoons sugar
• 1 teaspoon dried thyme
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 bay leaf

1. Heat a large nonstick skillet over medium-high heat. Add onion, celery, carrot, and garlic to pan; saute 4 minutes. Add beef, pork, and veal to vegetable mixture. Cook 5 minutes or until browned; stir to crumble. Drain meat mixture; place in a 6-quart electric slow cooker. Stir in tomatoes and remaining ingredients. Cover and cook on LOW for 8 hours. Remove and discard bay leaf.
2. Freezer Tip: The beauty of bolognese? It freezes well. Make it ahead to have on hand for busy weeknights.

onion, celery, carrot, garlic, ground beef, lean ground pork, ground veal, tomatoes, red wine, lower, parsley, tomato paste, sugar, thyme, freshly ground black pepper, oregano, ground cinnamon, salt, bay leaf

Taken from www.myrecipes.com/recipe/bolognese (may not work)