Slow-Cooker Spaghetti Bolognese
Serves 4|
Hands-On Time:
15hr
00m
|
Total Time:
8hr
15m
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
- 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.
- 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).
- 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.
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
If you have a 6-quart slow cooker, make a double batch to serve to a crowd or to freeze for later.
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