Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped baby carrots
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1 ½ cups whole milk, divided
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- ¼ cup grated Parmesan cheese
Directions
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Heat olive oil in a large skillet over medium heat. Add carrots, onion, and garlic; sauté until tender, about 10 minutes. Add ground beef; cook and stir, breaking up the meat as it cooks, until browned, 5 to 7 minutes. Drain off excess fat from the skillet.
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Pour in 1 cup milk and bring to a simmer. Reduce the heat to medium-low and simmer until milk is absorbed, about 15 minutes.
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Transfer beef mixture to a slow cooker and set to High. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and red pepper flakes. Cover and cook for 2 hours. Stir in remaining 1/2 cup milk and Parmesan cheese until well combined; continue to cook for 2 more hours.
Recipe Tip
You can use a beef, pork, and veal meatloaf mix instead of the ground beef if you prefer.
Editor’s Note:
Please note the differences in cooking instructions when following the magazine version of this recipe.
