Slow cooker Spaghetti Bolognese

By AroundtheBaywithDD

family favorite! Freeze leftovers for easy meals for busy days!

Ingredients

• 2 TBSP olive oil
• 4 cloves minced garlic
• 2 onions diced
• 2 lbs ground beef
• 1 cup red wine ( or chicken or beef broth)
• 2 28 oz cans crushed tomatoes
• 4 TBSP tomato paste
• 2 beef boullion cubes, crushed
• 2 tsp worcestershire sauce
• 3 tsp dried oregano
• 2 tsp dried thyme leaves
• 3 dried bay leaves
• 2 tsp red pepper flakes (optional)
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 lb spaghetti, dried

Details

Servings 8
Adapted from spendwithpennies.com

Preparation

Step 1

Heat 1 TBSP olive oil in a large skillet over medium high heat. Add garlic and onion and cook unil translucent about 7 minutes. Transfer to slow cooker.

Heat 1 TBSP oil in the same skillet and in and increase heat to high. Add beef and cook until browned. Transfer to slow cooker.

Add the red wine to the skillet to scape up all the brown bites then pour into the slow cooker.

Add rest of ingredients into the slow cooker. Stir, cover and cook for 6 hours on LOW.

Makes enough for 8 - 10 servings so freeze leftovers.

Use 2 - 3 cups of sauce with 1/4 to 1/2 cup of pasta water and toss with cooked spaghetti. The pasta water comes together to make the sauce thicker so it clings to every strand of pasta.