Slow Cooker Rich Italian Bolognese Sauce

1.In a large skillet, heat the olive oil and butter over medium heat until melted and shimmering.

2.Add the chopped onion, carrot, and celery to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

3.Stir in the minced garlic and chopped mushrooms. Cook for another 5 minutes until the mushrooms have released their moisture and are tender.

4.Increase the heat to medium-high and add the ground beef and Italian sausage. Cook until browned, breaking up the meat with a wooden spoon, about 8-10 minutes. Drain excess fat if necessary.

5.Transfer the sautéed mixture to the slow cooker. Add the crushed tomatoes, oregano, salt, black pepper, red pepper flakes, chili powder, cocoa powder, clove, and bay leaves. Stir well to combine all ingredients.

6.Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally. If the sauce thickens too much, add a little water to reach the desired consistency.

7.After cooking, taste and adjust seasoning if needed. Remove the bay leaves and clove before serving. Stir in the fresh parsley just before serving.