2 Tbsp olive oil
1 cup finely chopped baby carrots
1 onion, finely chopped
2 cloves garlic, minced
1 lb lean ground beef or meatloaf mix
1 cup whole milk
28-oz can crushed tomatoes
6-oz can tomato paste
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp dried basil
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1/2 cup whole milk
1/4 cup grated Parmesan cheese

1. Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion, and garlic until tender, about 10 minutes. Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the skillet, and pour in 1 cup milk. Bring to a simmer, reduce heat to medium-low, and simmer until the milk is absorbed, about 15 minutes.
2. Place the beef mixture into a slow cooker, and set the cooker to High. Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. Mix in 1/2 cup milk and Parmesan cheese, stir well, and cook for 2 more hours.

8 servings


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