Categories: Crock Pot, Pasta

Ingredients

• 1 lb. ground beef chuck
• 1 (28 oz) 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 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• Kosher salt and black pepper
• 3/4 pound spaghetti
• Grated parmesan for serving

Directions

1. In a 4-6 quart slow cooker, mix together the beef, tomatoes, and their juices, carrots, onion, celery, garlic, tomato paste, wine, oregano, thyme, bay leaf, 1 tsp. salt and 1/4 tsp pepper.

2. Cover and cook until vegetables are tender and the meat is cooked through, on low for 7-8 hours or on high for 4 to 5 hours.

3. 20 minutes before serving, cook the spachetti according to the package directions; drain and return to the pot. Toss the spaghetti with the Bolognese and sprinkle it with Parmesan.

Email to a friend | Print this recipe | Back