Name: Bolognese Sauce with Spaghetti
Prep time: 12 min
Cook time: 252 min
Total time: 264 min
Yield: 8 servings
Ingredients: 2 tsp olive oil; 1 item(s) uncooked fennel bulb(s) small, chopped; 1 small uncooked onion(s) chopped; 1 medium uncooked carrot(s) cut into 1/4-inch dice; 1 rib(s), medium uncooked celery cut into 1/4-inch dice; 4 medium clove(s) garlic clove(s) minced; 0.5 pound(s) uncooked lean ground beef (7% fat or less); 0.5 pound(s) uncooked 96% lean ground pork; 1 tsp table salt; 0.25 tsp red pepper flakes; 0.25 tsp black pepper; 28 oz canned crushed tomatoes (1 can); 0.5 cup(s) grated Parmesan cheese; 0.333 cup(s) 2% reduced fat milk; 16 oz uncooked whole-wheat spaghetti (1 package); 0.5 cup(s) basil fresh, chopped

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Total Time: 4 hr 24 min
Prep: 12 min
Cook: 4 hr 12 min
Serves: 8
Difficulty: Easy

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

Instructions

Heat oil in large pot over medium-high heat. Add fennel, onion, carrot, and celery; cook, stirring, until onion is softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add beef, pork salt, pepper flakes, and black pepper; cook, breaking up meat with side of wooden spoon, until browned, 6–8 minutes. Transfer to 5- or 6-quart slow cooker.
Stir tomatoes into beef mixture. Cover and cook until sauce is slightly thickened, 3 1/2 hours on Low. Stir in 1/4 cup of Parmesan and the milk. Cover and cook 30 minutes on Low.
Meanwhile, cook spaghetti in same large pot according to package directions. Drain and keep warm.
Divide spaghetti evenly among 8 bowls; top evenly with meat sauce. Sprinkle with remaining 1/4 cup Parmesan and the basil.
Per serving: scant 1 cup pasta, 3/4 cup sauce, and 1 tablespoon Parmesan

Notes

Slow cookers are perfect for making big-batch meals such as this one. Make this Italian classic when you are feeding a crowd or when you want to have leftovers for another day. Store the sauce in the refrigerator in an airtight container up to 4 days or freeze up to 4 months. Thaw in the refrigerator and gently reheat.

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