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“In ‘ Slow Cooker Revolution’ by ATK”
11hrs 45mins
14 cups

Ingredients Nutrition


  1. Melt butter in 12-inch skillet over med-high heat.
  2. Add onion, carrot, celery, tomato paste, garlic, and thyme and cook until vegetables are softened and lightly browned, 8-10 minutes.
  3. Stir in wine, scraping up any browned bits; transfer to slow cooker.
  4. Stir tomatoes in slow cooker.
  5. Mash bread and heavy cream into paste in large bowl using fork.
  6. Mix in meatloaf mix, ½ tsp salt, and ½ tsp pepper using hands.
  7. Stir meatloaf mixture into slow cooker, breaking up any large pieces.
  8. Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
  9. Let sauce settle for 5 minutes, then remove fat from surface using large spoon.
  10. Break up any remaining large pieces of meat with spoon.
  11. Season with salt and pepper to taste.
  12. Makes enough sauce for 3 lb. pasta.

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