Sauté the vegetables in olive oil for 5–7 minutes until softened.

Brown the meat in the same skillet for 7–10 minutes and drain excess fat.

Combine sautéed vegetables and browned meat in the slow cooker with other ingredients and stir well.

Slow cook on low for 8 hours until flavors meld beautifully.

Stir in heavy cream before serving, adjusting salt and pepper as needed.

Serve over pasta or use in lasagna, with crusty bread on the side.