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In a large skillet, cook ground beef over medium-high heat, until cooked through.
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Drain ground beef, place cooked beef in a bowl covered with foil.
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Return empty skillet to medium-high heat, add onion, carrot, zucchini and sauté for 5 minutes.
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Add garlic and then saute an additional 1 minute, stirring to ensure the garlic does not burn.
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Add ground beef back to skillet.
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Pour in red wine, simmer for 3-5 minutes, allowing the vegetables and beef to soak up the wine and allowing the alcohol to cook off.
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At this point if you are using a slow cooker, transfer mixture to a slow cooker. (If not using a slow cooker, add the rest of your ingredients-tomato sauce through oregano- into your skillet and simmer on the stove until vegetables are tender).
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Next, add tomato sauce, diced tomatoes, salt, and oregano to the slow cooker.
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Cook on low for 6-8 hours until vegetables are tender.
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When you are almost ready to eat, cook spaghetti noodles according to package.
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Drain noodles and then place into bowls.
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Add beef and vegetable ragu to noodles.
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Garnish with fresh basil and shaved parmesan.