Slow Cooker Bolognese
What you need:
- 2 Tbsp. olive oil, divided
- 4 cloves minced garlic
- 1 large onion, diced
- 2 lb. ground beef
- 1 cup red wine (cabernet sauvignon or merlot)
- 2 cans (28 oz. each) crushed tomatoes
- 4 Tbsp. tomato paste
- 3 beef bouillon cubes, crushed
- 2 tsp. Worcestershire sauce
- 3 tsp. dried oregano
- 2 tsp. dried thyme leaves
- 3 bay leaves
- 2 tsp. red pepper flakes
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 lb. spaghetti
- Parmigiano Reggiano cheese, for serving
Directions:
- Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Then add onion and cook until translucent, about 7 minutes. Add garlic and cook for 30 more seconds. Transfer to crockpot.
- Add remaining 1 Tbsp. olive oil and cook ground beef, crumbling as you go. Transfer to crockpot.
- Turn heat to medium and bring red wine to a simmer in skillet, scraping off any bits of ground beef left behind. Pour into crockpot.
- Add crushed tomatoes, tomato paste, crushed bouillon, Worcestershire, oregano, thyme, bay leaves, red pepper flakes, and salt and pepper. Stir.
- Cook on LOW for 6 hours.
- When you're ready to eat, cook spaghetti al dente, reserving 1/2 cup of pasta water while draining.
- Add pasta back to pot and stir in 2 to 3 cups of Bolognese sauce from the crockpot. Add 1/2 cup water and cook on medium high for about 2 minutes.
- Serve topped with freshly grated Parmigiano Reggiano.
- This sauce freezes well!
Recipe from Spend with Pennies