To freeze, spoon into zipper lock freezer bags, then lay the bags flat in the freezer to save space. To reheat, simply cut away the bag, place frozen block of sauce in large pot with several tablespoons of water and reheat gently over medium low heat, stirring occasionally til hot. Or you can microwave the sauce in a covered bowl, stirring occasionally til hot. Before serving, stir in any additional fresh herbs if desired and season with salt and pepper, and if appropriate, olive oil or grated Parmesan.Unknown source
Melt butter in large skillet over medium high heat. Add onion, carrot, celery, tomato paste, garlic, and thyme. Cook til vegetables are softened and lightly browned, 8 to 10 minutes. Stir in wine, scraping up any browned bits; transfer to slow cooker.
Mash bread and heavy cream into pate in large bowl using fork. Mix in meatloaf mix, 1/2 tsp. salt and 1/2 tsp. pepper using hands. Stir meatloaf mixture into slow cooker, breaking up any large pieces. Cover and cook til beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
Let sauce settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of meat with spoon. Season with salt and pepper to taste. Makes 14 cups