Crockpot Spaghetti Bolognese | Dump & Go Slow Cooker Recipe :)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and lower in fat.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice provides sweetness without alcohol.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes add brightness, while crushed are often cheaper.

Add 1 pound of minced beef to the slow cooker and break it up slightly.

Add 1 can of tomatoes to the slow cooker.

Pour in 100 ml of red wine.

Add 1 tablespoon of tomato puree to the mixture.

Chop and add 1 onion to the slow cooker.

Peel and dice 2 carrots and add them in.

Add a handful of mushrooms to the mixture.

Add lazy garlic or fresh garlic as desired.

Pour in beef stock or vegetable stock as preferred.

Add grated cheese and parmesan cheese to the mixture.

Stir in 1 tablespoon of Worcestershire sauce.

Add 1 teaspoon of oregano, 1 teaspoon of nutmeg, and 1 teaspoon of thyme.

Pour in 500 ml of passata and season with salt and pepper to taste.

Stir everything together until well combined.

Cover and cook on high for 5 hours or on low for longer.

After 5 hours, add half a box of spaghetti, breaking it to fit if necessary.

Push the spaghetti under the liquid in stages to prevent sticking.

Cover and cook for about 25 minutes or until the pasta is tender.

With 5 minutes remaining, add a handful of fresh basil and stir well.

Let it cook for an additional 5 minutes to infuse the basil flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens