1. Heat olive oil over medium heat and add beef. 2. Cook the meat until browned, then transfer to a slow cooker. 3. Return the pan to the heat and add onion, celery and pepper. 4. Cook, stirring, 10 minutes, then stir in the red wine to deglaze the pan. 5. Transfer the mixture to the slow cooker and add water, crushed tomatoes, diced tomatoes, tomato paste, baby food, garlic, bay leaf, fennel seed, oregano, thyme, basil and parsley. 6. Set the cooker on LOW, cover and cook 8 hours. Remove bay leaf. 7. Season with salt and pepper to taste before serving. 8. This can be prepared and stored in the fridge for up to 3 days, or frozen up to 6 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
