Slow Cooker Spaghetti Bolognese

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 Yellow Onion(220g)
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  4 Garlic(12g)
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  2 lbs 90/10 Ground Beef
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  0.5 cup Wine, Red, Table
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  56 oz Tomato, Canned, Crushed
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  1 cup Beef Stock, Low Sodium
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  6 tbsp Tomato Paste
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  1 Carrots(61g)
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  1 tbsp Beef bouillon cube
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  2 tsp 2-3 teaspoons salt (adjust to your taste)
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  2 tsp Oregano, Dried
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  2 tsp Basil, Dried
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  1 tsp Sugar, Granulated White
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  1 1 pinch cracked pepper (to taste)
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  0.3 cup Parsley, Fresh
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  17 oz Pasta, Spaghetti, White, Dry

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 3–4 minutes until softened and translucent. Add the garlic and cook for 30 seconds until fragrant.
2. 2Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook for 5–7 minutes over medium-high heat until no longer pink and beginning to brown. Transfer the beef and any accumulated juices to a 6-quart slow cooker.
3. 3Pour the red wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Bring to a gentle simmer over medium heat for 1–2 minutes, then pour into the slow cooker with the beef.
4. 4Add the crushed tomatoes, beef broth, tomato paste, carrots, beef bouillon cube, oregano, sugar, and salt and pepper to the slow cooker. Stir to combine. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the sauce is rich and flavors have melded.
5. 5In the final 15 minutes of cooking, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente. Drain, reserving ½ cup of pasta water.
6. 6Stir the fresh basil and parsley into the bolognese sauce. Return the drained pasta to its pot and add 2 cups of the bolognese sauce along with the reserved pasta water. Toss over low heat for 1–2 minutes until the sauce coats the pasta.
7. 7Divide the spaghetti bolognese evenly into 8 airtight containers while hot. Cool to room temperature before sealing and refrigerating.