- Brown the ground meat in a large skillet over medium-high heat, until cooked through. Use a slotted spoon to transfer the meat to a slow cooker insert, leaving the fat in the pan.
- Add the onion, garlic, celery, carrots, and celeriac to the pan and sauté over medium heat for 8 minutes, until the vegetables are slightly tender. Drain and add the vegetables to the slow cooker.
- Add the remaining ingredients, except the squash and basil. Cover and cook on high for 6 hours or on low for 8 hours.
- Add the squash and basil during the last 30 minutes if cooking on high or 1 hour if cooking on low.
- Adjust the seasoning if necessary, and serve with a garnish of fresh basil.
INSTANT POT INSTRUCTIONS:
- Set the Instant Pot to saute mode. Brown the ground meat, until cooked through. Drain the excess liquid from the pot.
- Add the remaining ingredients except for the basil, to the Instant Pot and set to manual high pressure for 5 minutes.
- Adjust the seasoning if necessary, and serve with a garnish of fresh basil.