Crock Pot Spaghetti Bolognese


2 TBS olive oil
4 garlic cloves, crushed
2 onions, diced
2lb ground beef
1 cup red wine beef broth
2 x 28oz canned crushed tomato
4 TBS 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
1 tsp salt
1⁄2 tsp pepper
1⁄2 lb. spaghetti, dried


1. Heat 1 TBS 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.

2. Heat 1 TBS oil in the same skillet and increase heat to high. Add beef and cook, breaking it up as you go, until browned. Transfer to slow cooker.

3. 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.

1. 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.

2. Return the pasta to the pot and add 21⁄2 – 3 cups of Bolognese Sauce, plus 1⁄2 cup of reserved pasta water. Toss gently over medium high heat for 2 minutes, or until the sauce has thickened and coats the spaghetti.

3. Serve immediately with freshly grated parmesan cheese if desired.