Crockpot Lentil Bolognese Sauce

I love crockpot dinners.  Not only are they incredibly easy, but for meals like this, the slower cooking method actually produces a better dish that is more flavorful.  If you're looking for a hearty pasta sauce, you may want to give this one a look!  We serve this over a pasta or gnocchi -- but we've also eaten it warm with some thick bread for lunch.  Easy to freeze and thaw, I normally double it and save half for later.

Crockpot Lentil Bolognese Sauce
serves 6-8

• 1 small onion, rough chop
• 1 cup rough chop celery
• 1 cup rough chop carrot
• 1 TBLS minced garlic
• 1 cup brown lentils
• 2 cups broth
• 8-12 oz chopped mushrooms, any variety, but baby bellas are my personal favorite
• 1/2 cup red wine
• 28 oz  petite diced tomatoes with juice
• 1/4 cup tomato paste
• 1 TBLS Italian seasoning (1 tsp each: basil, oregano, thyme)
• 1/8 tsp nutmeg
• 1 TBLS red wine vinegar at end

-- Pulse onion, celery, and carrot in food processor until small bits (or fine dice them if you don't have a food processor)

-- Combine everything in the crockpot and cook on high for 4-5 hours
-- Stir in vinegar

-- Season with salt and pepper to taste

-- Serve over 1 lb pasta or 2 lbs gnocchi