Carrots, yes.
Celery, if I add it for the sauce, I'll take it out before I put it into the slow cooker, honestly can't stand the stuff.
( Agnostic Antichrist Baltimora, Wed 13 Apr 2011, 13:52, 2 replies, latest was 15 years ago)

mince the celery very fine
then it'll dissolve away to practically nothing, leaving a load of flavour
( Vipros. clever got me this far, then tricky got me in, Wed 13 Apr 2011, 13:54, Reply)

*disappearing celery fives*

( the mighty badger Aphrodite, on a bar stool, by your side, Wed 13 Apr 2011, 13:56, Reply)

grate it.
soften it with butter and the onions and grated carrots. That's the base for any italian meat sauce and therefore the base for anthing worth having. You will not notice it's there after an hour of cooking, I promise. I fucking hate celery but still base shitloads of stuff on it.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 13 Apr 2011, 13:55, Reply)

I can't eat salad that's had the evil stuff in, but as an ingredient it is essential
I would also suggest some thick smoked bacon/lardon/pancetta to help add moisture to the meat
( Naked Ape call me Caitlyn, Wed 13 Apr 2011, 13:57, Reply)

man, I am salivating at the thought of this

( Vipros. clever got me this far, then tricky got me in, Wed 13 Apr 2011, 14:03, Reply)