Slow Cooker Spaghetti Bolognese

SlowCooker Spaghetti Bolognese 


  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 to 3 cloves of garlic, minced
  • 2 tablespoons tomato paste
  • 1 1/2 to 2 pounds ground beef
  • 2 teaspoons salt ( I use pink salt) 
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
  • 1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano, minced
  • 1/2 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 1 cup milk 
  • 1  red wine (optional) 
  • 2 cans of whole peeled tomatoes

To serve:
Spaghetti or other pasta, cooked
Shredded Parmesan cheese

The How to Bit 
  1.  Heat the olive oil in a large pan over medium heat. Add the onion  and carrot, and cook until the onion is translucent and the vegetables have softened.
  2. Add the garlic and the tomato paste, and once you can smell the garlic add the mince  and cooking until it is just browned.
  3. Stir in 1 teaspoon salt along with the thyme, oregano, pepper, and nutmeg.
  4. Stir in the milk and bring it to a rapid simmer. Continue simmering until the milk has reduced completely and very little liquid remains, about 10 minutes.
  5.  Stir in the wine,if you are adding it, reduced completely, about 10 minutes. Using a slotted spoon, transfer the mixture to your slow cooker.
  6. Open the cans of tomatoes and strain through a strainer, reserving the juices. Transfer the tomatoes to the slow cooker, and mash them.
  7. The mixture should have a thick, saucy consistency, add the reserved juices if it is too dry.
  8. Cover the slow cooker and cook on LOW for 6 to 8 hours.

Serve the sauce over pasta with Parmesan sprinkled on top, or you can always use it in a Lasagne and it keeps well as leftovers too.