[adapted from Kelsey Nixon]
Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the following: 4 cloves minced garlic, 1 large finely chopped carrot, 1 finely chopped celery stalk, 1 finely chopped onion, salt and pepper. Cook for 3 minutes.
Cook until the vegetables have softened, about 2 minutes.
Deglaze with 1/2 cup dry red wine. Scrape and continue to stir while deglazing, then add salt and pepper. Transfer to the crock pot of a slow cooker. Stir in 2/3 cup heavy whipping cream and 2 28-ounce cans crushed tomatoes.
With your hands, work together 1 pound ground pork and 1 pound ground sirloin in a separate bowl. When combined, add meat to the slow cooker; spread evenly to prevent large clumps. Cover and cook on high 4 to 6 hours or on low for 8 to 10 hours. Skim off accumulated grease. Stir in cooked pasta right before serving or serve over your choice of pasta noodles. Add salt and pepper if needed. This is better to serve the following day.
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