Description
This Slow Cooker Spaghetti Bolognese recipe delivers a rich, hearty Italian classic with minimal effort. Tender ground beef simmers all day with crushed tomatoes, aromatic herbs, and a splash of red wine, creating a deeply flavorful sauce perfect for tossing with spaghetti. Ideal for busy days, this comforting meal yields a satisfying, family-friendly dinner with buttery soft pasta coated in a robust, savory meat sauce.
Ingredients
Sauce Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, crushed
- 2 yellow onions, diced
- 2 pounds lean ground beef
- 1 cup red wine (or chicken or beef broth)
- 2 (28 ounce each) cans crushed tomatoes
- 4 tablespoons tomato paste
- 3 beef bouillon cubes, crushed
- 2 teaspoons Worcestershire Sauce
- 3 teaspoons dried oregano
- 2 teaspoons dried thyme leaves
- 3 bay leaves
- 2 teaspoons red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
Pasta
- 8 ounces spaghetti
Instructions
- Sauté Garlic and Onion: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the crushed garlic and diced onions, cooking until they become translucent and release a sweet aroma, about 7 minutes. Once done, transfer this mixture into the slow cooker.
- Brown the Beef: In the same skillet, heat the remaining 1 tablespoon of olive oil over high heat. Add the ground beef and cook, breaking it apart as it browns evenly. If your skillet is small, cook the beef in two batches to ensure proper browning. Transfer the browned beef to the slow cooker.
- Deglaze the Skillet: Return the skillet to medium heat and pour in the red wine, bringing it to a simmer. Scrape up all the browned bits stuck to the bottom of the pan — these add great flavor. Pour this mixture into the slow cooker as well.
- Add Remaining Ingredients and Slow Cook: Add the crushed tomatoes, tomato paste, crushed beef bouillon cubes, Worcestershire sauce, dried oregano, dried thyme, bay leaves, optional red pepper flakes, salt, and black pepper into the slow cooker. Stir to combine and cook on low for 6 hours to develop deep flavors.
- Prepare the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti until just before al dente — it should still have a slight firmness. Before draining, reserve one mug (approximately 1 cup) of the pasta cooking water, then drain the spaghetti.
- Combine Pasta and Sauce: Return the drained spaghetti to the pot, add 2 ½ to 3 cups of the Bolognese sauce from the slow cooker along with ½ cup of the reserved pasta water. Toss gently over medium-high heat for about 2 minutes, allowing the sauce to thicken and thoroughly coat the noodles.
- Serve: Serve the spaghetti immediately, garnished with freshly grated Parmesan cheese if desired.
Notes
- You can substitute red wine with chicken or beef broth if preferred or to avoid alcohol.
- Cooking the beef in batches ensures it browns rather than steams, enhancing flavor.
- Reserving pasta water helps loosen the sauce and helps it cling to the spaghetti better.
- The optional red pepper flakes add a subtle heat; adjust according to your preference.
- Removing bay leaves before serving is recommended as they are not edible.
- To reduce sodium, consider using low-sodium bouillon cubes and adjust added salt accordingly.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Entree
- Method: Slow Cooking
- Cuisine: Italian
