Slow-Cooker Spaghetti Bolognese

Slow-Cooker Spaghetti Bolognese
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2012

Nutritional Information

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

Quick Tip

Crock-Pot 5.5-Quart Smart-Pot Countdown Programmable Slow Cooker
If you have a 6-quart slow cooker, make a double batch to serve to a crowd or to freeze for later.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.