Crockpot Bolognese Sauce

• 2 teaspoons Olive Oil, Divided
• 1/2 pounds 96% Lean Ground Meat
• 1/2 Red Onion, Diced
• 3 cloves Garlic, Finely Diced
• 1 cup Carrot Finely Diced
• 1/2 Red Bell Pepper, Diced
• 1 Tablespoon Balsamic Vinegar
• 1/4 cups Red Wine
• 1 Tablespoon Tomato Paste
• 28 ounces, weight Can Whole Peeled San Marzano Tomatoes
• 15 ounces, weight Can Chopped San Marzano Tomatoes
• 15 ounces, weight Can Fire Roasted Crushed Tomatoes
• 1/2 teaspoons Salt
• 1 teaspoon Pepper
• 1 Bay Leaf
• 1-1/2 teaspoon Dried Basil
• 1-1/2 teaspoon Dried Oregano
• 1 teaspoon Red Pepper Flakes
• 1/2 teaspoons Garlic Powder

1. In a nonstick pan over medium heat, add 1 teaspoon olive oil and brown meat.
2. Once brown, put meat into slow cooker. In the same pan, add the remaining 1 teaspoon of olive oil and saute onion, garlic, carrot, and red pepper until tender and soft, about 10 minutes.
3. Add balsamic and red wine to deglaze pan and scrap off all of the browned bits off the bottom. Add tomato paste and stir everything together evenly. Allow to cook for 1-2 more minutes and then add everything to the slow cooker.
4. Take whole peeled San Marzano tomatoes, and hand-crush each tomato before putting into the slow cooker. Then add all of the remaining ingredients into the slow cooker and stir to combine.
5. Cook on high, uncovered for 2 hours. Then cook covered on low for 6-10 hours, or as long as you can. The longer it cooks, the more time the flavors will develop.

olive oil, ground meat, red onion, garlic, carrot, red bell pepper, balsamic vinegar, ubc, tomato paste, tomatoes, tomatoes, tomatoes, salt, pepper, bay leaf, basil, oregano, red pepper, garlic

Taken from tastykitchen.com/recipes/condiments/crockpot-bolognese-sauce/ (may not work)