Ingredient

• 2 tablespoons olive oil
• 1 cup finely chopped baby carrots
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 pound lean ground beef
• 1 ½ cups whole milk, divided
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes
• ¼ cup grated Parmesan cheese

Direction

1. Heat olive oil in a large skillet over medium heat. Add carrots, onion, and garlic; sauté until tender, about 10 minutes. Add ground beef; cook and stir, breaking up the meat as it cooks, until browned, 5 to 7 minutes. Drain off excess fat from the skillet.
2. Pour in 1 cup milk and bring to a simmer. Reduce the heat to medium-low and simmer until milk is absorbed, about 15 minutes.
3. Transfer beef mixture to a slow cooker and set to High. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and red pepper flakes. Cover and cook for 2 hours. Stir in remaining 1/2 cup milk and Parmesan cheese until well combined; continue to cook for 2 more hours.