Pasta Bolognese

This is based on a hearty recipe from Anne Burrell on the Food Network. Because the veggies are pureed in the food processor, this would be a good way to sneak in some. My change: Instead of simmering this on the stove for 4 hours, I put it in the slow-cooker on MEDIUM for the same amount of time. I froze enough for three more meals. Cost per serving: $3.

Pasta Bolognese
1 large onion, cut into chunks
2 large carrots, cut into chunks
3 celery ribs, cut into chunks
4 garlic cloves
1 Tbsp. olive oil
Kosher salt
3 lb. ground chuck
16 oz. tomato paste
3 cups red wine
Water
3 bay leaves
1 bunch thyme (tied in a bundle)
16 oz. spaghetti, cooked
1/2 cup freshly grated Parmesan cheese

1. Puree onion and next 3 ingredients in food processor. Heat oil in a large Dutch oven; add in vegetable puree and some salt. Cook, stirring often, 20 minutes. Add in ground chuck and some salt, and cook, stirring often, for 20 minutes. Add the tomato paste, and cook 5 minutes. Stir in the wine, and cook 5 more minutes.
2. Add water to pan to just cover meat mixture. Add in bay leaves and thyme bundle. Bring to a boil.
3. Transfer mixture to slow-cooker. Cook on MEDIUM for 4 hours, stirring occasionally.
4. Serve with hot cooked spaghetti and topped with cheese.