Slow Cooker Spaghetti Bolognese

• 份量: 8 servings
• 总时间: 6 hours 20 minutes

配料

2 tablespoons olive oil

4 garlic cloves (, crushed)

2 onions (diced)

2 lb ground beef

1 cup red wine such as a cabernet sauvignon or merlot (or chicken or beef broth)

2 28oz cans crushed tomato

4 tablespoons tomato paste

3 beef bouillon cubes (crushed)

2 teaspoons Worcestershire Sauce

3 teaspoons dried oregano

2 teaspoons dried thyme leaves

3 dried bay leaves

2 teaspoons red pepper flakes (optional)

1 teaspoon salt

½ teaspoon pepper

½ lb spaghetti (dried)

步骤

Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add garlic and onion, and cook until translucent and sweet - around 7 minutes. Transfer to slow cooker.

Heat 1 tbsp oil in the same skillet and increase heat to high. Add beef and cook, breaking it up as you go, until browned. Cook in 2 batches if your skillet is not large enough. Transfer to slow cooker.

Return skillet to the stove, turn the stove down to medium and add red wine. Bring to simmer and scrape all the brown bits off the bottom of the skillet into the wine, then pour the mixture into the slow cooker.

Add remaining ingredients into the slow cooker. Cook on Low for 6 hours.

Spaghetti

Bring a large pot of water to boil and cook the spaghetti until just before al dente (still slightly firm). Remove 1 mug of the water from the pot, then drain the pasta.

Return the pasta to the pot and add 2 ½ - 3 cups of Bolognese Sauce, plus ½ cup of reserved pasta water. Toss gently over medium-high heat for 2 minutes, or until the Sauce has thickened and coats the spaghetti. (Note 3)

Serve immediately with freshly grated parmesan cheese if desired.

营养

• 卡路里: 343 kcal
• 总脂肪: 9 g
• 饱和脂肪: 3 g
• 胆固醇: 70 mg
• 钠: 816 mg
• 总碳水化合物: 27 g
• 膳食纤维: 2 g
• 总糖: 3 g
• 蛋白质: 29 g