Italian Meat Sauce

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 3 quart
Cook: LOW 6-8 hours

2 Tbsp olive oil
2 medium-size yellow onion, diced
1 small carrot, diced
1 stalk celery, diced
1 clove garlic, minced
1 lb lean ground beef or ground turkey
1/2 C dry white wine
Salt and freshly ground black pepper to taste
1 35oz can whole plum tomatoes with basil, undrained
1 6oz can tomato paste

In a large skillet over medium-high heat, heat the oil and cook the onions, carrot, and celery until just beginning to brown, about 10 minutes. Add the garlic and cook for 30 seconds. Transfer the vegetables to the slow cooker.
Add the beef to the skillet and cook until lightly browned, breaking up the clumps with a spoon. Add the wine and cook, allowing the wine to evaporate a bit; season with salt and pepper. Add the beef and wine to the crock. Add the tomatoes and juices, breaking up the tomatoes with the back of a spoon, and the tomato paste. Cover and cook on LOW 6-8 hours.
Serve the sauce ladled from the crock, or cool the sauce to room temperature, store in airtight containers, and refrigerate up to 4 days or freeze up to 1 month.