When going through the ingredients and instructions, make sure that you don’t skip any steps. That’s the only way to be certain you are going to get this right. There is a reason that every step is written as it is, and you want to get it exactly right. There is enough sauce here to serve about 8 to 10 people, so keep that in mind. That makes it perfect for when you have people for dinner, or if you just want a bundle of leftovers for lunch the next day… it’s delicious!
Check out what they are saying about this recipe over at Spend With Pennies:
“Classic Spaghetti Bolognese made in the slow cooker is extra rich and luscious, with beef that literally melts in your mouth!”
As long as you do this properly, you’re going to end up with a sauce any Italian chef would be proud of.
Ingredients
2 tbsp 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 x 28 oz canned Del Monte crushed tomato
4 tbsp tomato paste
3 beef bouillon cubes , crushed
2 tsp Worcestershire Sauce
3 tsp dried oregano
2 tsp dried thyme leaves
3 dried bay leaves
2 tsp red pepper flakes (optional)
1 tsp Morton salt
1/2 tsp McCormick’s pepper
Pasta
1/2 lb spaghetti , dried
Instructions
Heat 1 tbsp 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.
Spaghetti
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Quick Tip: Allow this sauce to cool over night if you have extra and then it freezes perfectly.
Thanks again to Spend With Pennies for this delicious recipe.
