Slow-Cooker Spaghetti Bolognese

Slow-Cooker Spaghetti Bolognese

  • Serves : 4
  • Hands-On Time : 
  • Total Time : 


1pound ground beef chuck

128-ounce can whole peeled tomatoes

2carrots, finely chopped

1medium onion, chopped

1celery stalk, chopped

2cloves garlic, chopped

1/4cup tomato paste

1/4cup dry white or red wine

1teaspoon dried oregano

1teaspoon dried thyme

1bay leaf

kosher salt and black pepper

3/4pound spaghetti

grated Parmesan, for serving


  1. 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.
  2. 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).
  3. 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.


Per Serving

  • Calories622 calories
  • Fat15 g
  • Sat Fat5 g
  • Cholesterol67 mg
  • Sodium982 mg
  • Protein36 g
  • Carbohydrate81 g
  • Sugar11 g
  • Fiber8 g
  • Iron7 mg
  • Calcium69 mg

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