Sauté the Aromatics: In a skillet over medium heat, add a splash of olive oil. Once the oil is shimmering, toss in the chopped onion, carrot, and celery. Sauté for about 5 minutes, or until the veggies soften and the onion turns translucent. Add the minced garlic and sauté for another minute until fragrant.

Brown the Meat: In the same skillet, add the ground beef, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.

Combine Ingredients: Transfer the sautéed mixture to your slow cooker. Stir in the crushed tomatoes, tomato paste, red wine (if using), oregano, basil, salt, and pepper. Mix well to combine.

Let it Simmer: Cover your slow cooker and let it work its magic. If you’re cooking on low, allow it to simmer for 6-8 hours, or on high for 3-4 hours.

Finish with Cream: About 30 minutes before serving, stir in the milk or heavy cream.

Taste and adjust seasonings if needed. Serve over your favorite pasta, garnished with fresh parsley for a pop of color.