From Real Simple Magazine
Make and share this Slow-Cooker Spaghetti Bolognese recipe from Food.com.
- 1 lb ground chuck
- 1 (28 ounce) can whole canned tomatoes
- 2 carrots, finely chopped
- 1 medium onion, chopped
- 1 celery, chopped
- 2 garlic cloves, chopped
- 1⁄4 cup tomato paste
- 1⁄4 cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- kosher salt and black pepper
- 3⁄4 lb spaghetti
- grated parmesan cheese, for serving
- 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.
The sauce has a good taste. DH found something was missing. Maybe more spices. Or maybe red wine would have more flavor than white wine. The sauce didn't coat the pasta but I guess that's the same for all bolognese sauce. Another time I may cook the meat first in a skillet, cause the meat were in big chuncks and was hard to broke. Thanks MJMommy :) Made for PAC Spring 2012