Slow-Cooker Spaghetti Bolognese

From Real Simple Magazine

• Ready In: 4 hrs 10 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. 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).
3. 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.