Ingredients
2tbspolive oil
4garlic cloves,crushed
2onions,diced
2lbground beef
1cupred wine,like cabernet sauvignon, or merlot, or chicken or beef broth
28oztomato,(2 cans), crushed
4tbsptomato paste
3beef bouillon cubes,crushed
2tspWorcestershire sauce
3tspdried oregano
2tspdried thyme leaves
3dried bay leaves
2tspred pepper flakes,optional
1tspsalt
½tsppepper
½lbspaghetti,dried
Preparation
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and onion, then cook for around 7 minutes until translucent and sweet. Transfer the vegetables to the slow cooker.
Heat 1 tablespoon of oil in the same skillet, then increase heat to high. Add the beef and cook, breaking it up in pieces, until browned. Transfer the beef to the slow cooker.
Return the skillet to the stove, turn the stove down to medium, then add the red wine.
Bring to a simmer, then scrape all the brown bits off the bottom of the skillet into the wine. Pour the mixture into the slow cooker.
Add the tomato, tomato paste, bullion cubes, Worcestershire sauce, oregano, thyme, bay leaves, red pepper flakes, salt, and pepper into the slow cooker.
Cook on Low for 6 hours.
Bring a large pot of water to boil, then cook the spaghetti until just before al dente or still slightly firm. Remove 1 mug of the water from the pot, then drain the pasta.
Return the pasta to the pot, then add 2½ to 3 cups of Bolognese Sauce, plus ½ cup of the reserved pasta water.
Toss gently over medium-high heat for 2 minutes, or until the sauce has thickened and coats the spaghetti.
Serve with freshly grated parmesan cheese, and enjoy!
