Slow-Cooker Spaghetti Bolognese |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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From Real Simple Magazine 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 1/4 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.
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