There’s something incredibly comforting about a pot of rich, homemade Bolognese sauce simmering away. This easy crock pot version brings all the hearty flavors with minimal effort. Toss in your ingredients, let them meld and transform over hours of slow cooking, and come home to a warm, inviting meal. Perfect for a cozy dinner or to impress guests with little fuss.
Steps
- Warm 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the garlic and onions until they turn translucent and sweet, about 7 minutes, then transfer them to the slow cooker.
- In the same skillet, add another tablespoon of oil and increase the heat to high. Brown the ground beef, breaking it apart as it cooks; do this in two batches if necessary to avoid overcrowding. Once browned, move the beef to the slow cooker.
- Return the skillet to the stove, reduce the heat to medium, and pour in the red wine. Simmer while scraping any browned bits from the pan, then pour this mixture into the slow cooker.
- Add crushed tomatoes, tomato paste, crushed beef bouillon cubes, Worcestershire sauce, oregano, thyme, bay leaves, red pepper flakes, salt, and pepper to the slow cooker. Set the slow cooker on low and let it cook for 6 hours.
- Boil a large pot of water and cook the spaghetti until just before it reaches al dente. Reserve one mug of pasta water, then drain the rest.
- Return the drained spaghetti to the pot and mix in 2 ½ to 3 cups of Bolognese sauce along with ½ cup of the reserved pasta water. Toss gently over medium-high heat for about 2 minutes or until the sauce thickens and coats the pasta. Serve immediately, optionally topped with freshly grated parmesan cheese.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, crushed
- 2 onions, diced
- 2 pounds lean ground beef
- 1 cup red wine or chicken/beef broth
- 56 ounces crushed tomatoes (two 28-ounce cans)
- 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
- 8 ounces spaghetti
Nutritional Values
Calories: 3430 | Carbohydrates: 270g | Protein: 290g | Fat: 90g | Saturated Fat: 30g | Cholesterol: 700mg | Sodium: 8160mg | Potassium: 6530mg | Fiber: 20g | Sugar: 30g | Vitamin A: 2850IU | Vitamin C: 48mg | Calcium: 400mg | Iron: 39mg
FAQ
- Can I skip browning the beef before adding it to the slow cooker?
- Browning the beef is an essential step that should not be skipped. It enhances the flavor and texture of the Bolognese sauce, making it richer and more delicious.
- Is it possible to make a larger batch of this recipe?
- Yes, this recipe already makes a double batch, but you can easily triple it if desired. Bolognese sauce also freezes well, so it’s convenient to make a larger quantity and store portions for later.
- Why do I need to mix pasta water with the sauce?
- Mixing pasta water with the sauce helps emulsify it, which thickens the sauce and allows it to coat the pasta evenly. This is a traditional Italian method that enhances the overall flavor and texture of the dish.
- Can I use something other than red wine in the recipe?
- Yes, you can substitute red wine with chicken or beef broth if you prefer. Both options will still contribute to the rich flavor of the Bolognese sauce.
- What should I do if my slow cooker doesn’t have a sauté setting?
- If your slow cooker doesn’t have a sauté setting, you can brown the onion and beef in a large skillet on the stove before adding them to the slow cooker. This step is crucial for achieving the best flavor and texture.
Tips
- Browning the Ingredients: To achieve a deep, rich flavor, don’t skip browning the onions and beef before transferring them to the slow cooker. This step enhances the taste and ensures the meat doesn’t stew but rather develops a nice caramelization.
- Deglazing the Skillet: After browning the beef, use red wine to deglaze the skillet. This helps to incorporate all the flavorful bits stuck to the pan into your sauce, adding complexity to the dish.
- Pasta Emulsification: Once the pasta is cooked, toss it with the sauce and a bit of reserved pasta water. This emulsification process creates a thicker sauce that clings to the pasta, enhancing the overall texture and flavor.
- Freezing Leftovers: The Bolognese sauce can be easily frozen. Allow it to cool overnight and then store it in portion-sized containers for convenient meals later on.
Equipment
- Slow Cooker
- Large Skillet
- Large Pot for boiling pasta
