Slow Cooker Bolognese
Servings Prep Time
4people 20 minutes
Cook Time
6-8hours
Servings Prep Time
4people 20 minutes
Cook Time
6-8hours
Ingredients
  • 3Tbsp Pickle Creek Greek Oregano & Garlic Infused Olive Oil
  • 1medium onion, diced
  • 1medium carrot, diced
  • 2stalks celery, diced
  • 1lb lean ground beef
  • 4cloves garlic, minced
  • 1/4tsp ground nutmeg
  • 1 + 1/4c red wine
  • 4Tbsp tomato paste
  • 128-oz can crushed tomatoes
  • 1 bay leaf
  • 1/2c heavy cream
  • 1/4c chopped fresh basil leaves
  • 1/3c freshly grated parmesan cheese
  • 8oz spaghetti, cooked according to package directions
  • Salt & black pepper
Instructions
  1. Heat the Greek Oregano & Garlic Olive Oil in a large skillet over medium heat. Add the onion, carrot, and celery and season with salt & black pepper. Cook ~5 min until veggies start to soften. Add the ground beef and cook with the veggies, stirring occasionally, until meat is crumbled and browned, ~5 min more.
  2. Stir in the garlic and nutmeg and cook until fragrant, ~2 min. Pour 1 c wine into the skillet and stir to deglaze the pan. Stir in the tomato paste and take off the heat.
  3. Pour the meat & veggie mix into a lined slow cooker. Add the tomatoes and toss in the bay leaf. Cover and cook 6-8 hours on LOW or 4-6 hours on HIGH, until the sauce has thickened and the meat has cooked all the way through.
  4. Just before serving, stir in the cream, fresh basil, ΒΌ c wine, and Parmesan cheese. Season to taste with salt & pepper. Ladle sauce over cooked pasta. Enjoy!