Slow-Cooker Spaghetti Bolognese
Serves 4Hands-On Time: 15hr 00mTotal Time: 8hr 15m Ingredients
1 pound ground beef chuck 1 28-ounce can whole peeled tomatoes 2 carrots, finely chopped 1 medium onion, chopped 1 celery stalk, chopped 2 cloves garlic, chopped 1/4 cup tomato paste 1/4 cup dry white or red wine 1 teaspoon dried oregano 1 teaspoon dried thyme 1 bay leaf kosher salt and black pepper 3/4 pound spaghetti grated Parmesan, 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.