Slow Cooker Spaghetti Bolognese
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5.0
1,125 reviews
Excellent
Slow Cooker Spaghetti Bolognese
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Classic Spaghetti Bolognese made in the slow cooker is extra rich and luscious, with beef that literally melts in your mouth!
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Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic crushed
- 2 onions diced
- 2 pounds lean ground beef
- 1 cup red wine or chicken or beef broth
- 56 ounces crushed tomatoes 2 x 28oz cans
- 4 tablespoons tomato paste
- 3 beef bouillon cubes crushed
- 2 teaspoons Worcestershire sauce
- 3 teaspoons dried oregano
- 2 teaspoons dried thyme leaves
- 3 bay leaves
- 2 teaspoons red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
Pasta
- 8 ounces Spaghetti
Instructions
- 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 ½ - 3 cups of Bolognese Sauce, plus ½ 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.
Notes
- Bolognese Sauce freezes wonderfully! Allow to cool overnight then freeze in serving size portions.
- This recipe is a double batch and makes enough for 8 to 10 servings.
- This step of tossing the pasta with the sauce and some of the pasta water is called "emulsifying" and it's when the magic happens. The oil in the sauce and the starch in the pasta water come together to make the Bolognese Sauce thicker so it clings to every strand of the pasta. This is the proper Italian way of making pasta!
- *Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Nutrition Information
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Calories
343
(17%)
Carbohydrates
27g
(9%)
Protein
29g
(58%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
70mg
(23%)
Sodium
816mg
(34%)
Potassium
653mg
(19%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
285IU
(6%)
Vitamin C
4.8mg
(5%)
Calcium
40mg
(4%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 8- 10
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343 | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 816mg | 34% |
| Potassium | 653mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 40mg | 4% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,125 reviews
Excellent
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