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:

    1. 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.
    2. Add remaining 1 Tbsp. olive oil and cook ground beef, crumbling as you go. Transfer to crockpot.
    3. 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.
    4. Add crushed tomatoes, tomato paste, crushed bouillon, Worcestershire, oregano, thyme, bay leaves, red pepper flakes, and salt and pepper. Stir.
    5. Cook on LOW for 6 hours.
    6. When you're ready to eat, cook spaghetti al dente, reserving 1/2 cup of pasta water while draining.
    7. 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.
    8. Serve topped with freshly grated Parmigiano Reggiano.
    9. This sauce freezes well!

Recipe from Spend with Pennies