Succulent Saturdays - Recipe of the Week

Spaghetti Bolognese

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.

Thank to Real Simple for providing this wonderful recipe. For more of my favorite recipes check out my collection on Foodgawker.