1. Melt butter in 12 inch skillet over med-high heat. Add onion, carrot, celery, tomato paste, garlic, and thyme and cook until vegetables are softened and lightly browned, 8 - 10 mins. Stir in wine, scraping up any browned bits; transfer to slow cooker. Stir tomatoes into slow cooker.
2. Mash bread and heavy cream into paste in large bowl using fork. Mix in meatloaf mix, 1/2 tsp salt, and 1/2 tsp pepper using hands. Stir meatloaf mix into slow cooker, breaking up any large pieces. Cover and cook until beef is tender, 9 - 11 hrs on low or 5-7 hrs high.
3. Let sauce settle for 5 mins, then remove excess fat from surface using large spoon. Break up any remaining large pieces of meat with spoon. Season with salt and pepper to taste.
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|Serving Size: 1 Serving (1627g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 710 (88%)|
|Amt Per Serving||% DV|
|Total Fat 78.9g||105 %|
|Saturated Fat 49.4g||247 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 254.6mg||78 %|
|Sodium 272.1mg||9 %|
|Potassium 820.6mg||22 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 16.6g|
|Protein 6.2g||9 %|
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Calories per serving: 807
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