Spaghetti Bolognese is one of my favourite comfort foods. When the weather gets cold I just love a big bowl of spaghetti with hearty meat sauce. I tend to make it in the slow cooker because the cooking gets done while I am out and about, and the low-slow cooking makes the sauce so delicious. The kids devour it and it is one of their favourite dinners. I actually forgot to take a photo of the finished spaghetti with the sauce because I was so excited to eat it!
- 0.500 kg package of extra lean ground beef sirloin
- 1 small onion, finely chopped
- 1/2 green pepper, finely chopped
- 1 teaspoon of minced garlic
- 284 ml can of mushrooms (pieces and stems)
- coarse (kosher) salt and freshly ground pepper to taste
- 2 – 650 ml (approx) jars of your favourite pasta sauce (I like Classico Tomato & Basil)
- Heat a large saute pan and begin to brown the beef.
- Once the beef has begun to brown add in the onion, green pepper and garlic. Season with a sprinkling of salt and a few grinds of pepper.
- Cook the beef with the onion, green pepper and garlic until no pink remains.
- Add the beef mixture to your slow cooker along with the 2 jars of pasta sauce.
- Cook on low for 3 hours, stirring occasionally.
- Serve on top of spaghetti or your favourite pasta, with some freshly grated Parmesan cheese.
Note #1: Cooking time may depend on the size of your slow cooker. Adapt as needed. If you have a large slow cooker you can double the recipe for a crowd or freeze half for future dinners.
Note #2: Sauce makes enough for a 1 lb (454g) box of spaghetti
Note #3: Kicking up Day 2 Spaghetti . . . I wanted to jazz up the leftover sauce to go with the other half of the box of spaghetti so I warmed up the leftover bolognese in a large skillet (that fits a lid), with 1/2 cup of red wine, some grated parmesan cheese and some sliced sun dried tomatoes. Simmer covered until wine is absorbed and the sauce has fully warmed through and is bubbly and delicious.