Slow Cooker Spaghetti Bolognese
User Reviews
4.6
42 reviews
Excellent
Slow Cooker Spaghetti Bolognese
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Easy to make rich and rustic Slow Cooker Bolognese Sauce, packed with so much flavour to coat your pasta (or Zucchini noodles) of choice!
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Ingredients
Bolognese Sauce:
- 1 tablespoon olive oil
- 2 onion finely chopped
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- 2 pounds ground beef lean
- ½ cup red wine or beef broth/stock - optional
- 56 ounces crushed tomatoes 28-ounce cans
- 1 cup beef stock
- 6 tablespoons tomato paste
- 1 large carrot chopped
- 1 tablespoon stock powder or crushed beef bouillon
- 2-3 teaspoons salt adjust to your taste
- 2 teaspoons oregano or 1 teaspoon fresh oregano, finely chopped, dried
- 2 teaspoons basil or 2 teaspoons fresh basil, finely chopped, dried
- 1 teaspoon sugar
- 1 pinch black pepper to taste, cracked
- ¼ cup parsley chopped, fresh
To Serve:
- 17 ounces spaghetti dry pasta
Instructions
- Heat the olive oil in a large skillet or pan over medium-high heat. Sauté onion until softened. Add the garlic and cook until fragrant (about 30 seconds).
- Brown beef, breaking it apart with a wooden spoon, until just beginning to brown (about 2-3 minutes). Transfer to a 6-quart slow cooker bowl.
- Return the skillet to the stove; pour in the wine while scraping any bits of the fried meat from the pan. Bring to a gentle simmer and transfer to the slow cooker bowl.
- To the slow cooker bowl, add in the crushed tomatoes, beef stock, tomato paste, carrot, stock powder (or crushed bouillon cubes), salt, oregano, basil, sugar and pepper. Cover and cook on low for 6-7 hours, or high for 3-4 hours. Add in the chopped parsley before serving.
- In the last 15 minutes of cooking time, boil pasta in salted water following packet instructions.
- Drain, reserving ½ cup pasta water. Pour the reserved water back into the pasta along with 2 cups cooked bolognese sauce. Stir until the sauce is thick enough to coat the pasta.
- Serve with parmesan cheese and (extra) chopped parsley, if desired.
Notes
- To freeze: cool completely before transferring any remaining sauce into air tight containers. I use disposable containers since the sauce tends to stain.
- Nutrition information is based on per serve out of 9 serves. The recipe states serves 8, but you will have about 2 serves of left overs!
Nutrition Information
Show Details
Calories
551kcal
(28%)
Carbohydrates
68g
(23%)
Protein
36g
(72%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
74mg
(25%)
Sodium
1.248mg
(0%)
Potassium
1.377mg
(0%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
2.283IU
(0%)
Vitamin C
26mg
(29%)
Calcium
131mg
(13%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8serves
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 68g | 23% |
| Protein | 36g | 72% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 1.248mg | 0% |
| Potassium | 1.377mg | 0% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 2.283IU | 0% |
| Vitamin C | 26mg | 29% |
| Calcium | 131mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
42 reviews
Excellent
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