Slow-Cooker Spaghetti Bolognese

Submitted by MJMommy13

"From Real Simple Magazine"

 

• Ready In: 4hrs 10mins
• Ingredients: 14
• 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.

Reviews

[Boomette]

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