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In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat and transfer the beef to the slow cooker.
Add the diced onion, minced garlic, grated carrot, and diced celery to the slow cooker.
In a bowl, combine the crushed tomatoes, tomato paste, beef broth, dried basil, dried oregano, salt, and pepper. Mix well and pour the sauce mixture over the ingredients in the slow cooker.
Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
About 20 minutes before serving, cook the spaghetti according to the package instructions until al dente. Drain the spaghetti.
Serve the slow cooker spaghetti bolognese over the cooked spaghetti. Top with grated Parmesan cheese.
Expert Tips for Success
Here are some expert tips to ensure your slow cooker spaghetti bolognese turns out perfectly:
– Browning the ground beef before adding it to the slow cooker adds an extra depth of flavor to the dish.
– If you prefer a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) to the slow cooker during the last hour of cooking.
– Feel free to add additional vegetables such as bell peppers, mushrooms, or zucchini to the sauce for extra flavor and nutrition.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Variations and Substitutions
While the classic slow cooker spaghetti bolognese recipe is delicious on its own, here are some variations and substitutions you can try:
– For a vegetarian version, substitute the ground beef with cooked lentils or your favorite plant-based ground meat substitute.
– Add a kick of heat by adding crushed red pepper flakes or a dash of hot sauce to the sauce mixture.
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