Yields 6 servings:

1 cup Chopped Celery
1 cup Chopped Carrot
1 cup Chopped Sweet Yellow Onion
1/4 cup Chopped Garlic
1/4 cup (total) Chopped Fresh Basil, Thyme, and Rosemary
1 28 oz can Crushed Tomatoes
2 -14 oz cans Whole Peeled Tomatoes
1 lb 80/20 Ground Beef - Crumbled
1 lb Italian Sausage - Crumbled
1 cup Chopped Pancetta
1 cup Red Wine
1 cup Beef Broth
2 cups Grated Parmesan + Rind
1 cup Milk
Salt and Pepper
1 lb Spaghetti

1 cup Chopped Celery 1 cup Chopped Carrot 1 cup Chopped Sweet Yellow Onion 1/4 cup Chopped Garlic 1/4 cup (total) Chopped Fresh Basil, Thyme, and Rosemary 1 28 oz can Crushed Tomatoes 2 -14 oz cans Whole Peeled Tomatoes 1 lb 80/20 Ground Beef - Crumbled 1 lb Italian Sausage - Crumbled 1 cup Chopped Pancetta 1 cup Red Wine 1 cup Beef Broth 2 cup s Grated Parmesan + Rind 1 cup Milk 1 lb Spaghetti

1. Throw all ingredients except the spaghetti into the crock pot. Stir to fully combine. Cook on low for 8-10 hours.

2. When you are ready to serve, boil the pasta until al dente. Combine pasta with sauce. Top with parmesan cheese.