Slow Cooker Spaghetti Bolognese
This recipe couldn’t be any easier since your slow cooker pretty much does all the work. There’s no need to even brown the beef. Just add all of the ingredients to your slow cooker then set it and forget it. Our sauce is a great base that’s enhanced by beef, wine and milk for a rich, savory, slightly creamy sauce. Served over pasta with grated cheese it’s the ultimate comfort food.
Ingredients
2 5% lean ground beef
1 large onion, diced (about 1 cup)
3 cloves garlic, minced
1 cup reduced fat (2%) milk
0.5 cup dry red wine (optional)
1 jar (45 ounces) or two jars (24-ounces each) Prego® Traditional Italian Sauce
1 package (16 ounces) spaghetti, cooked and drained
0.5 cup grated Parmesan cheese
1 large onion, diced (about 1 cup)
3 cloves garlic, minced
1 cup reduced fat (2%) milk
0.5 cup dry red wine (optional)
1 jar (45 ounces) or two jars (24-ounces each) Prego® Traditional Italian Sauce
1 package (16 ounces) spaghetti, cooked and drained
0.5 cup grated Parmesan cheese
Instructions
Place the beef (yes, it goes in uncooked!) into a 6-quart slow cooker. Break up the beef with a fork and season as desired.
Stir in the onion, garlic, milk, wine, if desired, and sauce.
Cover and cook on LOW for 7 to 8 hours (start making the spaghetti during the last half hour of the cook time). Spoon off any fat. Stir the beef mixture, breaking up any large pieces of beef. Season to taste. Serve with the spaghetti and cheese.
Stir in the onion, garlic, milk, wine, if desired, and sauce.
Cover and cook on LOW for 7 to 8 hours (start making the spaghetti during the last half hour of the cook time). Spoon off any fat. Stir the beef mixture, breaking up any large pieces of beef. Season to taste. Serve with the spaghetti and cheese.
Slow Cooker Spaghetti Bolognese
This recipe couldn’t be any easier since your slow cooker pretty much does all the work. There’s no need to even brown the beef. Just add all of the ingredients to your slow coo...
Directions
Print
Place the beef (yes, it goes in uncooked!) into a 6-quart slow cooker. Break up the beef with a fork and season as desired.
Stir in the onion, garlic, milk, wine, if desired, and sauce.
Cover and cook on LOW for 7 to 8 hours (start making the spaghetti during the last half hour of the cook time). Spoon off any fat. Stir the beef mixture, breaking up any large pieces of beef. Season to taste. Serve with the spaghetti and cheese.
Ingredients
2 5% lean ground beef
1 large onion, diced (about 1 cup)
3 cloves garlic, minced
1 cup reduced fat (2%) milk
0.5 cup dry red wine (optional)
1 jar (45 ounces) or two jars (24-ounces each) Prego® Traditional Italian Sauce
1 package (16 ounces) spaghetti, cooked and drained
0.5 cup grated Parmesan cheese
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