Slow-Cooker Spaghetti Bolognese

spaghetti-bolognese
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 622 calories
    • 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

Ingredients

  1. Check 1pound ground beef chuck
  2. Check 1 28-ounce can whole peeled tomatoes
  3. Check 2 carrots, finely chopped
  4. Check 1 medium onion, chopped
  5. Check 1 celery stalk, chopped
  6. Check 2 cloves garlic, chopped
  7. Check 1/4cup tomato paste
  8. Check 1/4cup dry white or red wine
  9. Check 1teaspoon dried oregano
  10. Check 1teaspoon dried thyme
  11. Check 1 bay leaf
  12. Check kosher salt and black pepper
  13. Check 3/4pound spaghetti
  14. Check 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.