1) Add the olive oil into a pan and cook the ground beef chuck over
medium heat until the meat has just turned brown, about 8 - 10
minutes. Using a slotted spoon, transfer beef to the slow cooker
(use the slotted spoon to help remove grease from the beef).
2) In the same pan with the leftover grease, add the diced pancetta
and cook for 3 minutes.
3) Add the butter and diced onion until it becomes translucent,
about 3 - 4 minutes.
4) Add the minced garlic, and diced carrot and celery.
Sprinkle some salt and pepper and cook for another 5 minutes until
all the vegetables are softened.
Strain the pancetta and vegetables from the pan and add into the
slow cooker.
5) Pour the milk, dry red wine, and cans of crushed tomatoes into
the slow cooker.
Add ground nutmeg, Italian seasoning, salt, and pepper. Stir all of
the ingredients together.
6) Cover and cook on low heat for 6 hours.
7) Serve slow cooker bologense sauce over tagliatelle pasta with
grated parmigiano reggiano cheese.
Notes
1) The beef should be ground chuck because it has more fat and a
sweeter taste. Yes, you can use a lean cut of meat, but go with the
ground chuck if you want the best result.
2) Yes, the Slow Cooker Bolognese Sauce cooks for 6 hours instead of
3 hours, but the longer it cooks, the tastier the Ragù. Furthermore,
most Bolognese Sauces cook for at least 3 hours, stirring every
20-30min.