• 1 C onion, finely chopped
• 1/2 C carrot, peeled and chopped
• 1/3 C celery, diced
• 1 pound lean ground sirloin, 90% lean
• 1 link Italian spicy or sweet chicken sausage, removed from the casing
• 2 tsp olive oil
• 1 can (28 ounces) crushed tomatoes
• 2 bay leaves
• Parmesan rind, optional
• 3/4 tsp Kosher salt
Brown the beef and sausage in a skillet, season Kosher salt. Transfer to the slow cooker. Add olive oil to the skillet. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft. Transfer to the slow cooker, add the crushed tomatoes, bay leaves, and Parmesan rind if using, cover and cook low 4 to 6 hours. Discard bay leaves and rind and serve over cooked pasta.
