Stovetop setting medium-low.

Place olive oil and garlic in 4 Qt Stockpot on the stove.

Add tomato and mushroom.

Then, basil, and onion.

Top off with a dash of freshly milled pepper (as little or a much as you prefer).

Optional (sugar).

Add Wine.

Now the cheese rind.

Lid on.

Sweat for 5 minutes.

Then remove the lid and for 10 minutes more allow veggies to soften.

Stir at 5-minute intervals.

After approximately 15 minutes or when your veggies look like a photo, it's time to slow cook this for the rest of the time.

Transfer to the slow cooker (plate - 360 slow cooker plate)

I cooked mine on setting FOUR for 2 hours.

You can choose any time allotment you prefer.

When the cycle is complete, remove from the slow cooker and allow the sauce to bolognese to breathe for 5 minutes before using it.

Since there is no paste to thicken, you may prefer to use a slotted spoon to serve. (unless you want to suck up the saucy part on your plate with bread after eating the pasta, Mmmmm!)

Serve atop pasta, zucchini noodles, shrimp, chicken, gnocchi, ravioli, butternut squash, etc.