Introduction
This Slow Cooker Spaghetti Bolognese is a rich, hearty, and comforting dish that’s perfect for busy days.
Cooking the sauce low and slow enhances the flavors, allowing the herbs and spices to meld beautifully with the beef and tomatoes.
With minimal prep time and a hands-off cooking process, this recipe is an easy way to enjoy a classic Italian-inspired meal with deep, savory flavors.
Serve it over al dente spaghetti and top it with freshly grated Parmesan for a satisfying dinner the whole family will love!
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 pound ground beef
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup beef broth
1 tablespoon Worcestershire sauce
1 bay leaf
1 pound spaghetti
Freshly grated Parmesan cheese, for serving
Directions
1. In a large skillet, heat the olive oil over medium heat.
Add the onion and garlic and sauté until the onion is translucent.
2. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
3. Transfer the cooked beef mixture to the slow cooker.
4. Add the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, beef broth, Worcestershire sauce, and bay leaf to the slow cooker. Stir to combine.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. About 20 minutes before serving, cook the spaghetti according to package instructions.
7. Discard the bay leaf from the sauce.
Serve the Bolognese sauce over the cooked spaghetti and top with freshly grated Parmesan cheese.
Variations & Tips
For a healthier twist, you can substitute ground turkey or chicken for the ground beef.
If you have picky eaters, try finely grating some carrots or zucchini into the sauce for added nutrition without altering the flavor much.
For a vegetarian version, use lentils instead of meat and vegetable broth instead of beef broth.
You can also add a splash of red wine to the sauce for a richer flavor.
If you prefer a spicier kick, add a pinch of red pepper flakes.
To store leftover Slow Cooker Spaghetti Bolognese, let the sauce cool completely before transferring it to an airtight container.
It can be refrigerated for up to 4 days. For longer storage, freeze the sauce in portioned containers or freezer bags for up to 3 months.
When reheating, thaw in the refrigerator overnight and warm on the stovetop over low heat, adding a splash of broth or water if needed.
It’s best to cook fresh spaghetti when serving, as pasta can become mushy when frozen and reheated.
This makes for an easy and delicious meal prep option!
The nutritional content of Slow Cooker Spaghetti Bolognese depends on portion size and ingredient choices.
On average, a serving with spaghetti contains approximately 450-550 calories, 20-25g of protein, 15-20g of fat, and 50-60g of carbohydrates.
Using lean ground beef or turkey can reduce fat content, while swapping traditional pasta for whole wheat or zucchini noodles lowers carbs and increases fiber.
The sauce itself is rich in protein, vitamins, and minerals from the tomatoes and herbs, making it a balanced and satisfying meal.
For a lighter version, adjust portion sizes or use a smaller amount of pasta.