Slow-Cooker Spaghetti Bolognese - cooking recipe

Ingredients

1 lb ground chuck
1 (28 ounce) can whole canned tomatoes
2 carrots, finely chopped
1 medium onion, chopped
1 celery, chopped
2 garlic cloves, chopped
1/4 cup tomato paste
1/4 cup dry white wine
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
kosher salt and black pepper
3/4 lb spaghetti
grated parmesan cheese, for serving

Preparation

In a 4- to 6-quart slow cooker, mix together the beef, tomatoes and their juices, carrots, onion, celery, garlic, tomato paste, wine, oregano, thyme, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper.
Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Twenty minutes before serving, cook the spaghetti according to the package directions; drain and return it to the pot. Toss the spaghetti with the Bolognese and sprinkle it with the Parmesan.