Slow Cooker Spaghetti Bolognese

By courtneyepowell

Ingredients

• 1 pound ground beef chuck
• 1 28-ounce can whole peeled tomatoes
• 2 carrots, finely chopped
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, chopped
• 1/4 cup tomato paste
• 1/4 cup dry white or red wine
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• kosher salt and black pepper
• 3/4 pound spaghetti
• grated Parmesan, for serving

Details

Servings 4

Preparation

Step 1

In a 4- to 6-quart slow cooker, mix together the beef, tomatoes and their juices, carrots, onion, celery, garlic, tomato paste, wine, oregano, thyme, bay leaf, 1 teaspoon salt, and ¼ teaspoon pepper.
Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

Twenty minutes before serving, cook the spaghetti according to the package directions; drain and return it to the pot. Toss the spaghetti with the Bolognese and sprinkle it with the Parmesan.