Slow-Cooker Spaghetti Bolognese

Slow-Cooker Spaghetti Bolognese
Marcus Nilsson
Just mix all the ingredients together and cook for a few hours; 20 minutes before dinner, make the spaghetti and toss with the sauce.

Get the recipe
.
Serves 4
preparation
900
minutes
cooking
495
minutes

Ingredients

1
pound
ground beef chuck
1
28-ounce can whole peeled tomatoes
2
carrots, finely chopped
1
medium onion, chopped
1
celery stalk, chopped
2
cloves garlic, chopped
1/4
cup
tomato paste
1/4
cup
dry white or red wine
1
teaspoon
dried oregano
1
teaspoon
dried thyme
1
bay leaf
kosher salt and black pepper
3/4
pound
spaghetti
grated Parmesan, for serving

Directions

  1. In a 4- to 6-quart slow cooker, mix together the beef, tomatoes and their juices, carrots, onion, celery, garlic, tomato paste, wine, oregano, thyme, bay leaf, 1 teaspoon salt, and ¼ teaspoon pepper.
  2. Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
  3. Twenty minutes before serving, cook the spaghetti according to the package directions; drain and return it to the pot. Toss the spaghetti with the Bolognese and sprinkle it with the Parmesan.

 

Dawn Perry
January 2012

Nutritional Information

  • Per Serving
  • Calories 622
  • Fat 15 g
  • Sat Fat 5 g
  • Cholesterol 67 mg
  • Sodium 982 mg
  • Protein 36 g
  • Carbohydrate 81 g
  • Sugar 11 g
  • Fiber 8 g
  • Iron 7 mg
  • Calcium 69 mg
What does this mean? See Nutrition 101.