Crock Pot Spaghetti Bolognese
Dive into the rich, slow-simmered goodness of this Crock Pot Spaghetti Bolognese, a comforting classic made effortlessly in your slow cooker. Featuring a hearty blend of ground beef and pork, this recipe is elevated with a medley of finely diced vegetables, garlic, and aromatic herbs like oregano and basil. The slow cooking process allows the flavors to meld perfectly with crushed tomatoes, a touch of red wine, and beef broth, creating a deeply flavorful sauce that pairs beautifully with tender spaghetti. Whether you’re hosting a family dinner or meal-prepping for the week, this recipe is a time-saving crowd-pleaser. Top it off with freshly grated Parmesan and vibrant basil for a restaurant-worthy finish. Perfect for lovers of slow cooker recipes, Italian comfort food, and easy dinner solutions!
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 0.5 cup red wine (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 whole bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 1 lb spaghetti
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh basil, for garnish
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add ground beef and ground pork. Cook until browned, breaking up the meat with a spoon, about 6–8 minutes. Drain any excess fat and transfer the meat to your crock pot.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add diced onion, carrot, and celery. Cook until softened, about 5 minutes. Add minced garlic and sauté for an additional minute. Transfer the mixture to the crock pot.
Add canned crushed tomatoes, tomato paste, beef broth, red wine (if using), dried oregano, dried basil, bay leaf, salt, and black pepper to the crock pot. Stir until everything is combined.
Cover the crock pot with its lid and set it to low heat. Cook for 6–8 hours, stirring occasionally.
About 20 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Drain and set aside.
Once the Bolognese sauce is ready, remove the bay leaf. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the sauce over the cooked spaghetti. Garnish with grated Parmesan cheese and fresh basil. Enjoy!
Nutrition Facts
Calories |
3265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.8 g | 224% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 5597 mg | 243% | |
| Total Carbohydrate | 221.9 g | 81% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 52.7 g | ||
| Protein | 195.0 g | 390% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 993 mg | 76% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 5465 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
