Bolognese Sauce with Spaghetti

Smartpoints value per serving
Total Time
4 hr 24 min
12 min
4 hr 12 min


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


uncooked whole-wheat spaghetti

16 oz, (1 package)


½ cup(s), fresh, chopped


  1. 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.
  2. 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.
  3. Meanwhile, cook spaghetti in same large pot according to package directions. Drain and keep warm.
  4. Divide spaghetti evenly among 8 bowls; top evenly with meat sauce. Sprinkle with remaining 1/4 cup Parmesan and the basil.
  5. Per serving: scant 1 cup pasta, 3/4 cup sauce, and 1 tablespoon Parmesan


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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