Bolognese sauce with spaghetti
4 - 8
PersonalPoints™ per serving
Total Time
4 hr 24 min
Prep
12 min
Cook
4 hr 12 min
Serves
8
Difficulty
Easy
Every cook needs a class Italian meat sauce in their recipe repertoire. Don't be intimidated by the length of this ingredient list. Most everything gets added to a slow cooker so it's mostly hands-off for the cook. Slow cookers are key for making big-batch meals such as this one. Make this when you are feeding a crowd or when you want to have leftovers for another day. The telltale orange color of classic Bolognese sauce comes from the addition of milk toward the end of cooking. It's a surprising ingredient that adds a silky body to the sauce and tenderness to the meat. If you're gluten-free, serve this sauce over spiralized veggie noodles or gluten-free pasta.
Ingredients
Olive oil
2 tsp
Uncooked fennel bulb(s)
1 item(s), small, chopped
Uncooked onion(s)
1 small, chopped
Uncooked carrot(s)
1 medium, cut into 1/4-inch dice
Uncooked celery
1 rib(s), medium, cut into 1/4-inch dice
Garlic clove(s)
4 medium clove(s), minced
Uncooked lean ground beef
½ pound(s), (7% fat or less)
Uncooked 96% lean ground pork
½ pound(s)
Table salt
1 tsp
Red pepper flakes
¼ tsp
Black pepper
¼ tsp
Canned crushed tomatoes
28 oz, (1 can)
Grated Parmesan cheese
½ cup(s)
2% reduced fat milk
⅓ cup(s)
Uncooked whole wheat spaghetti
16 oz, (1 package)
Basil
½ cup(s), fresh, chopped