| 15 | 400 | 315 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 6 h 20 min | 10 |
| 2 tbsp | Extra virgin olive oil |
| 4 clove(s) | Garlic (crushed) |
| 2 medium | Yellow onion (diced) |
| 908 gm | Beef, ground, extra lean |
| 1 cup | Wine, table, red |
| 2 can(28oz) | Crushed tomatoes canned |
| 4 tbsp | Tomato paste, canned |
| 3 cube | Beef bouillon, dry, Knorr (crushed) |
| 2 tsp | Worcestershire sauce |
| 3 tsp | Oregano, dried |
| 3 tsp, ground | Thyme, dried |
| 3 leaf | Bay leaf |
| 1 tsp | Salt |
| 1/2 tsp | Black pepper |
| 227 gm | Spaghetti, dry |
Heat 1 tablespoon olive oil in a large skillet over medium high heat.
Add garlic and onion, and cook until translucent and sweet – around 7 minutes.
Transfer to slow cooker.
Heat 1 tablespoon oil in the same skillet and increase heat to high.
Add beef and cook, breaking it up as you go, until browned.
Cook in 2 batches if your skillet is not large enough.
Transfer to slow cooker.
Return skillet to the stove, turn the stove down to medium and add red wine.
Bring to simmer and scrape all the brown bits off the bottom of the skillet into the wine, then pour the mixture into the slow cooker.
Add remaining ingredients into the slow cooker.
Cook on Low for 6 hours.
Bring a large pot of water to boil and cook the linguine until just before al dente (still slightly firm).
Remove 1 mug of the water from the pot, then drain the pasta.
Return the pasta to the pot and add 2 1/2 – 3 cups of Bolognese sauce, plus 1/2 cup of reserved pasta water.
Toss gently over medium high heat for 2 minutes, or until the sauce has thickened and coats the spaghetti. (Note 3)
Serve immediately with freshly grated Parmesan cheese if desired.
| Grain | 0.9 |
| Meat | 1.0 |
| Vegetables | 1.5 |
