This is undoubtedly one of the best meals I’ve ever had! The sauce is absolutely flawless.

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 pound ground beef
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/2 cup beef broth
1/2 cup whole milk
12 ounces penne pasta
Fresh parsley or basil, chopped, for garnish

Heat olive oil in a skillet over medium heat. Add the onion and garlic, sauté until the onion is translucent.

Add the ground beef to the skillet, cooking until browned. Drain any excess fat.

Transfer the beef mixture to the slow cooker. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, beef broth, and milk.

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

About 20 minutes before serving, cook the penne pasta according to package instructions until al dente. Drain and set aside.

Stir the cooked pasta into the Bolognese sauce in the slow cooker.

Serve hot, garnished with fresh parsley or basil.

For a lighter version, you can substitute ground turkey or chicken for the beef. If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce. You can also incorporate some chopped vegetables like carrots or bell peppers for added nutrition. For a creamier texture, stir in a splash of cream or a dollop of ricotta cheese before serving.