Slow Cooker Spaghetti Bolognese
Classic Spaghetti Bolognese made in the slow cooker is extra rich and luscious, with beef that literally melts in your mouth! Author: Nagi Recipe Type: Italian Total Time: 6 20 hoursminutes
Prep time:
Cook time:
Serving size: 8
Calories per serving: 390
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 390
2 tablespoons olive oil
4 garlic cloves, crushed
2 onions diced
2 pounds ground beef
1 cup red wine (cabernet sauvignon or merlot) beef (or chicken broth)
2 (28-ounce) cans crushed tomatoes
4 tablespoons tomato paste
3 beef bouillon cubes crushed
2 teaspoons Worcestershire sauce
3 teaspoons dried oregano
2 teaspoons dried thyme leaves
3 dried bay leaves
2 teaspoons crushed red pepper flakes flakes (optional)
1 teaspoon salt
1/2 teaspoon pepper
1/2 pound spaghetti uncooked
Directions:
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add garlic and onion, and cook until translucent and sweet - around 7 minutes. Transfer to slow cooker.
Heat 1 tbsp oil in the same skillet and increase heat to high. Add beef and cook, breaking it up as you go, until browned. Cook in 2 batches if your skillet is not large enough. Transfer to slow cooker.
Return skillet to the stove, turn the stove down to medium and add red wine. Bring to simmer and scrape all the brown bits off the bottom of the skillet into the wine, then pour the mixture into the slow cooker.
Add remaining ingredients into the slow cooker. Cook on Low for 6 hours.
Spaghetti:
Bring a large pot of water to boil and cook the spaghetti until just before al dente (still slightly firm). Remove 1 mug of the water from the pot, then drain the pasta.
Return the pasta to the pot and add 2 1/2 - 3 cups of Bolognese Sauce, plus 1/2 cup of reserved pasta water. Toss gently over medium-high heat for 2 minutes, or until the Sauce has thickened and coats the spaghetti. (Note 3)
Serve immediately with freshly grated parmesan cheese if desired.
Source: spendwithpennies.com
Heat 1 tbsp oil in the same skillet and increase heat to high. Add beef and cook, breaking it up as you go, until browned. Cook in 2 batches if your skillet is not large enough. Transfer to slow cooker.
Return skillet to the stove, turn the stove down to medium and add red wine. Bring to simmer and scrape all the brown bits off the bottom of the skillet into the wine, then pour the mixture into the slow cooker.
Add remaining ingredients into the slow cooker. Cook on Low for 6 hours.
Spaghetti:
Bring a large pot of water to boil and cook the spaghetti until just before al dente (still slightly firm). Remove 1 mug of the water from the pot, then drain the pasta.
Return the pasta to the pot and add 2 1/2 - 3 cups of Bolognese Sauce, plus 1/2 cup of reserved pasta water. Toss gently over medium-high heat for 2 minutes, or until the Sauce has thickened and coats the spaghetti. (Note 3)
Serve immediately with freshly grated parmesan cheese if desired.
Source: spendwithpennies.com