Spaghetti Bolognese
(from Linda Lu’s recipe box)
Source: Real Simple Magazine
Prep time: 15 minutes
Cook time: 240 minutes
Serves 4 people
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
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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.
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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.
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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.