Slow Cooker Spaghetti Bolognese
A comforting and flavorful dish that combines ground beef, tomatoes, and spices, cooked slowly for a rich, delicious sauce served over spaghetti.
Ingredients
For the sauce
- 1 pound Ground Beef Can swap for ground turkey or meat substitute.
- 2 tablespoons Olive Oil For sautéing.
- 1 medium Onion, chopped Adds sweetness.
- 4 cloves Garlic, minced Essential for flavor.
- 2 pieces Carrots, finely chopped Adds natural sweetness.
- 2 stalks Celery, finely chopped Traditional ingredient.
- 28 ounces Canned Tomatoes, crushed or diced Opt for low-sodium if preferred.
- 2 tablespoons Tomato Paste For thickness.
- 1 cup Red Wine, optional Enhances richness.
- 2 teaspoons Italian Seasoning Brings flavors together.
- to taste Salt and Black Pepper For flavor building.
For serving
- 1 pound Spaghetti, cooked Serve sauce over pasta.
Instructions
Preparation
- Chop the onions, carrots, and celery to prepare the soffritto.
Cooking
- Heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery; sauté for about 5 minutes until softened.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- In the same skillet, add the ground beef and cook until browned; season with salt and pepper to taste.
- Transfer sautéed veggies and browned meat to the slow cooker. Stir in canned tomatoes, tomato paste, red wine, and Italian seasoning.
- Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours.
- About 15 minutes before serving, prepare your spaghetti according to package instructions.
- Serve the sauce over the cooked spaghetti and add Parmesan cheese and fresh basil as desired.
Notes
Allow the Bolognese to rest for 15 minutes before serving to enhance flavors. Can be made vegetarian by substituting meat with lentils or mushrooms. For spice, add red pepper flakes.