Best Slow Cooker Spaghetti Bolognese Recipes

SLOW-COOKER SPAGHETTI BOLOGNESE

Steps:

• In a 4- to 6-quart slow cooker, mix together the beef, tomatoes and their juices, carrots, onion, celery, garlic, tomato paste, wine, oregano, thyme, bay leaf, 1 teaspoon salt, and ¼ teaspoon pepper.
• Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
• Twenty minutes before serving, cook the spaghetti according to the package directions; drain and return it to the pot. Toss the spaghetti with the Bolognese and sprinkle it with the Parmesan.

SLOW COOKER SPAGHETTI BOLOGNESE

Steps:

• Pre-heat the slow cooker on high.
• Heat the oil in a large frying pan, and fry the onion, carrot, celery and garlic until transparent.
• Add the meat and fry, stirring well, until it is browned and well broken up.
• Stir in the tomatoes, bay leaf and oregano and season to taste with salt and pepper. Transfer to the slow cooker.
• Cook on high for 3-4 hours.
• When almost ready to serve, bring a pan of salted water to the boil and cook the spaghetti. Drain well.
• Remove the bay leaf from the bolognese sauce, and serve with the spaghetti.

SLOW-COOKER SPAGHETTI BOLOGNESE

Steps:

• Combine all ingredients except spaghetti, basil and cheese in slow cooker; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 hours).
• Cook spaghetti as directed on package, omitting salt; drain. Serve topped with meat sauce, basil and cheese.