Slow Cooker Spaghetti Bolognese

Easy to make rich and rustic Slow Cooker Bolognese Sauce, packed with so much flavour to coat your pasta (or Zucchini noodles) of choice!

📝 Ingredients

• 1 tablespoon olive oil
• 2 onions (finely chopped)
• 4 cloves garlic (minced, or 1 tablespoon minced garlic)
• 2 pounds lean ground beef
• 1/2 cup red wine (or beef broth/stock - optional)
• 56 ounces crushed tomatoes (28-ounce cans)
• 1 cup beef stock
• 6 tablespoons tomato paste
• 1 large carrot (chopped)
• 1 tablespoon stock powder (or crushed beef bouillon)
• 2-3 teaspoons salt (adjust to your taste)
• 2 teaspoons dried oregano (or 1 teaspoon fresh oregano, finely chopped)
• 2 teaspoons dried basil (or 2 teaspoons fresh basil, finely chopped)
• 1 teaspoon sugar
• 1 pinch cracked pepper (to taste)
• 1/4 cup fresh parsley (chopped)
• 17 ounces spaghetti (dry pasta)

👨‍🍳 Instructions

1. 1Heat the olive oil in a large skillet or pan over medium-high heat.
2. 2Sauté onion until softened. Add the garlic and cook until fragrant (about 30 seconds).
3. 3Brown beef, breaking it apart with a wooden spoon, until just beginning to brown (about 2-3 minutes). Transfer to a 6-quart slow cooker bowl.
4. 4Return the skillet to the stove; pour in the wine while scraping any bits of the fried meat from the pan.
5. 5Bring to a gentle simmer and transfer to the slow cooker bowl.
6. 6Add crushed tomatoes, tomato paste, beef stock, carrot, stock powder, salt, oregano, basil, sugar, and pepper to the slow cooker.
7. 7In the last 15 minutes of cooking time, boil pasta in salted water following packet instructions.
8. 8Drain the water but reserve 1/2 cup of pasta water.
9. 9Pour the reserved water back into the pasta along with 2 cups of cooked bolognese sauce.
10. 10Stir until the sauce is thick enough to coat the pasta.
11. 11Serve with parmesan cheese and (extra) chopped parsley, if desired.