Julie's Bolognese Sauce

2Tbsp Extra Virgin Olive Oil
18 oz Extra Lean Ground Beef
14 oz Ground Pork
Kosher salt and Pepper, to taste
2.5 oz Pancetta, cut into 1/2 dice
1 cup Yellow Onion, finely diced
2 Carrots, peeled and finely diced
5 Garlic Cloves, minced
1/3 cup Tomato Paste
1 cup Dry Red Wine
1 cup 1% Milk
2 cans (each 28oz) Whole Tomatoes, passed through a food mill
2 Bay Leaves

In stovetop-safe insert of slow cooker over medium-high heat, warm 1 Tbsp EVOO, Cook beef, pork, salt and pepper 12 minutes. Drain on paper towels. Cook pancetta 7 minutes. Drain on paper towels.
Reduce heat to medium; wark 1 Tbsp EVOO. Cook onion and carrots for 8 minutes. Add garlic, cook 1 minute. Add tomoato paste' cook 2 minutes. Add wine and simmer 5 minutes. Add meats, pancetta, milk, tomatoes, bay leaves, salt and pepper. Bring to a simmer. Place insert on slow-cooker base. Cover and cook on high 3 1/2 hours. Discard bay leaves. Toss 1 cup with pasta. Makes 9 cups.

Number of Servings: 9

Recipe submitted by SparkPeople user FALLWEDDING.