Directions
Sub-Title: An Authentic Italian Dish Made With Delicious Ingredients
Description: This is a hearty and delicious slow cooker spaghetti bolognese recipe that embraces the rich flavors of Italy. It’s perfect for those who enjoy meaty sauces and love the taste of tomatoes, garlic, and ground beef.
Ingredients List:
– 4 tablespoons extra virgin olive oil
– 1 pound lean ground beef (80/20)
– 1 medium onion, chopped
– 4 cloves garlic, minced
– 2 bay leaves
– Salt and pepper to taste
– 1 can (28oz) whole peeled tomatoes, crushed
– 1 cup red wine
– 1/2 cup tomato paste
– 1/2 teaspoon fennel seeds
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon dried basil
– 1/2 teaspoon dried parsley
– 1/2 teaspoon dried thyme
– 1/2 teaspoon salt
– 1 lb ditalini pasta
– 1 cup fresh spinach (optional)
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium heat until shimmering. Add the ground beef and brown all sides, breaking up any clumps as you go. Remove the meat from the pan and set aside.
2. Reduce the heat to low and return the skillet to the stove. Add the onions and garlic to the pot and saute until tender, about 5 minutes. Add the bay leaves and stir to combine.
3. Stir in the tomatoes, red wine, tomato paste, herbs, and salt. Bring the mixture to a simmer, then reduce the heat to maintain a gentle boil. Cover the pot and let the sauce simmer for about 30 minutes, stirring occasionally to prevent scorching.
4. While the sauce is cooking, prepare the ditalini pasta according to package directions. Set the noodles aside once they have finished cooking but still warm.
5. Once the sauce has been simmering for 30 minutes, remove the bay leaves and return the meatballs back into the pot. Use tongs or a slotted spoon to break them apart and mix them well throughout the sauce. Taste the sauce and adjust the seasoning if necessary before continuing.
6. When the pasta has cooled enough to handle, add it to the pot along with the spinach (if using). Give everything one last stir and serve immediately. Enjoy!
Difficulty Level: Medium
Servings: 4-6
Nutritional Information:
– Calories: 567 kcal
– Fat: 22 g
– Carbohydrates: 63 g
– Protein: 36 g
– Cholesterol: 119 mg
– Sodium: 1456 mg
– Total Time Needed: 2 hours
Note: If you prefer, you could use gluten-free pasta instead of ditalini. Just make sure to substitute equal amounts of gluten-free pasta and water when following the pasta package directions.
Steps
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1
Done
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In a large pot or Dutch oven, heat the oil over medium heat until shimmering. Add the ground beef and brown all sides, breaking up any clumps as you go. Remove the meat from the pan and set aside. |
|
2
Done
|
Reduce the heat to low and return the skillet to the stove. Add the onions and garlic to the pot and saute until tender, about 5 minutes. Add the bay leaves and stir to combine. |
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3
Done
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Stir in the tomatoes, red wine, tomato paste, herbs, and salt. Bring the mixture to a simmer, then reduce the heat to maintain a gentle boil. Cover the pot and let the sauce simmer for about 30 minutes, stirring occasionally to prevent scorching. |
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4
Done
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While the sauce is cooking, prepare the ditalini pasta according to package directions. Set the noodles aside once they have finished cooking but still warm. |
|
5
Done
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Once the sauce has been simmering for 30 minutes, remove the bay leaves and return the meatballs back into the pot. Use tongs or a slotted spoon to break them apart and mix them well throughout the sauce. Taste the sauce and adjust the seasoning if necessary before continuing. |
|
6
Done
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When the pasta has cooled enough to handle, add it to the pot along with the spinach (if using). Give everything one last stir and serve immediately. Enjoy! |
