My mother used to make a large quantity of this dish, and it never lasted more than a few days.

1/2 cup skim milk
1/4 cup chopped fresh parsley
How to make it
1. Heat olive oil in a large skillet over medium-high heat. When the carrots, celery, and onion begin to soften, add them and continue cooking for another five to seven minutes.

2. After another three to four minutes, add the zucchini and continue cooking until soft.

3. Transfer the vegetables to a separate area of ​​the pan, then add the ground pork and beef. Brown the meat, using a spoon to break it up.

4. Once the garlic begins to smell, stir it and continue cooking for another minute.

5. Add the red wine and reduce the heat to low; simmer until most of the wine has evaporated.

Add the beef broth, tomato paste, crushed tomatoes, oregano, basil, thyme, salt, pepper, and bay leaf to the slow cooker with the mixture. 6.

7. Simmer, covered, for 6 to 8 hours over low heat, stirring once or twice.
8. Cook, stirring occasionally, for another 30 minutes or more before serving. 9. Stir in the whole milk.
9. Substitute the fresh parsley for the mixture, and remove the bay leaf just before serving.
Tips and Variations

Substitute ground chicken or turkey for the ground pork and beef for a leaner alternative. If you’re cooking for a picky eater, try shredding the vegetables very finely so they melt into the sauce. You can make this dish vegetarian-friendly by using a combination of chopped mushrooms and lentils in place of the beef. It will still have a delicious flavor and meaty texture. Feel free to experiment with other vegetables; sweet potatoes or butternut squash would be wonderful fall additions, for example.