Nutrition

Yield: 6 Servings          Serving: 7 /8 cup

Calories: 176 kcal         Carbs: 15 g

Protein: 16 g                 Fat: 7 g

Saturated Fat: 2.5 g     Cholesterol: 47 mg

Sodium: 553 mg           Fiber: 3 g

Sugar: 8 g

Note

If you don't have a slow cooker, you can let this simmer on the stove with 1/2 cup broth, covered on low stirring so it doesn't burn 1 to 2 hours.

Ingredients

• 1 large onion, finely chopped 1 cup
• 1 medium carrot, peeled and chopped 1/2 cup
• 1 large celery, diced 1/3 cup
• 3/4 pound ground sirloin beef, 90% lean
• 1 link Italian spicy or sweet chicken sausage, 2.9 oz, removed from casing
• 28 ounce can crushed tomatoes
• 2 bay leaves
• Parmesan rind, optional
• 3/4 teaspoons kosher salt

Instructions

• In a large skillet over high heat, brown the beef and sausage and season with 3/4 teaspoon salt. Brown the meat, breaking it into smaller pieces with your spoon until cooked through, 4 to 5 minutes. Transfer to the slow cooker.
• Add 2 teaspoons 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. (Any longer, the sauce will burn.)
• When the meat sauce is ready, discard bay leaves and rind and serve.