-
In a large skillet sauté beef over medium high heat until crumbly and no longer pick. Drain fat.
-
Add bacon, onions, garlic, basil, parsley, salt and pepper over medium heat, stirring occasionally, until onion is translucent.
-
Stir in red wine, mixing until coated.
-
Scrape all contents of skillet into slow cooker.
-
In a Vitamix (or high powered blender) add carrots, celery, and broccoli blending until vegetables are chopped to a fine mixture.
-
Scrape blended veggies into crockpot and add canned tomatoes and sugar, stir until combined.
-
Cover and cook on low until vegetable are tender and sauce is thick (about 5 hours).
-
Discard Bay Leaf, and serve over your favourite pasta noodles.
-
Top with grated parmesan cheese.