Slow Cooker Spaghetti Bolognese
User Reviews
5
Slow Cooker Spaghetti Bolognese
Description
Slow Cooker Spaghetti Bolognese begins by sautéing garlic and onions until soft and sweet, then browning lean ground beef in batches for even cooking. Deglazing the pan with red wine lifts the browned bits and adds complexity. These components, along with crushed tomatoes, tomato paste, beef bouillon, Worcestershire sauce, and herbs such as oregano, thyme, and bay leaves, are combined in a slow cooker and simmered on low for six hours. Optional red pepper flakes add a mild heat.
The sauce develops a thick, robust texture with a balance of savory, tangy, and herbaceous notes. Cooking slowly allows flavors to blend thoroughly. The spaghetti is cooked just short of al dente, then combined with the sauce and some reserved pasta water in the pot to emulsify and help the sauce cling to the noodles.
This recipe yields 8 to 10 servings, suitable for family meals or gatherings. Serving can be complemented with grated Parmesan if desired.
The sauce freezes well in portions for later use. The method of emulsifying pasta with sauce using pasta water is highlighted for achieving a cohesive dish, following authentic Italian technique.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic crushed
- 2 onion diced
- 2 pounds ground beef lean
- 1 cup red wine or chicken or beef broth
- 56 ounces crushed tomatoes 2 x 28oz cans
- 4 tablespoons tomato paste
- 3 beef bouillon cube crushed
- 2 teaspoons Worcestershire sauce
- 3 teaspoons oregano dried
- 2 teaspoons thyme dried leaves
- 3 bay leaf
- 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
- Allows freezing of Bolognese sauce in serving portions after cooling overnight.
- This recipe makes a double batch, yielding 8 to 10 servings.
- Emulsify pasta with sauce and reserved pasta water by tossing to help sauce cling evenly, following Italian tradition.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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