Spaghetti alla bolognese a cottura lenta

Ingredienti

• 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)

Preparazione

1. 1

   Heat the olive oil in a large skillet or pan over medium-high heat.

2. 2

   Sauté onion until softened. Add the garlic and cook until fragrant (about 30 seconds).

3. 3

   Brown 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. 4

   Return the skillet to the stove; pour in the wine while scraping any bits of the fried meat from the pan.

5. 5

   Bring to a gentle simmer and transfer to the slow cooker bowl.

6. 6

   Add crushed tomatoes, tomato paste, beef stock, carrot, stock powder, salt, oregano, basil, sugar, and pepper to the slow cooker.

7. 7

   In the last 15 minutes of cooking time, boil pasta in salted water following packet instructions.

8. 8

   Drain the water but reserve 1/2 cup of pasta water.

9. 9

   Pour the reserved water back into the pasta along with 2 cups of cooked bolognese sauce.

10. 10

    Stir until the sauce is thick enough to coat the pasta.

11. 11

    Serve with parmesan cheese and (extra) chopped parsley, if desired.