Slow Cooker Spaghetti Bolognese Sauce The Chunky Chef Instructions. heat olive oil in a skillet over medium high heat. add ground beef and italian sausage, cooking until browned, about 5 6 minutes, making sure to crumble the beef and sausage as it cooks. the last 2 3 minutes, add onion, carrot and garlic to beef and cook. drain in a colander to remove excess grease. Reduce heat to med low, add garlic and cook 1 2 minutes. add marinara sauce, diced tomatoes, water, italian seasoning, balsamic vinegar, thyme, basil, oregano, salt, pepper, and sugar. stir to combine well. spoon meat mixture into lightly greased 6 quart slow cooker. top with broken spaghetti and stir together.
Slow Cooker Spaghetti Bolognese Sauce The Chunky Chef Instructions. turn your instant pot on to "saute", then add olive oil to the pot. add the beef, italian sausage, and pancetta and cook until browned, breaking up the meat with a wooden spoon as it cooks. drain if needed, then return to pot. add onion, carrot and celery and cook for 4 more minutes, or until softened. Add 1 cup white wine and sauté on med high heat until wine has completely evaporated (8 10 mins) transfer to slow cooker. 3. add 1 cup milk, 1 bay leaf, 1 tbsp sugar, and both cans of tomatoes with their juice. stir to combine. 4. cover and cook on low 8 hours or on high 3 4 hours. Follow steps 1 through 3 to sear ground meats and saute vegetables, garlic, and tomato paste in a skillet or large pot on the stovetop. transfer meat and veggie mixture to a 5 to 6 quart slow cooker. add in remaining ingredients. cook on low for 8 hours, or high for 4 to 5 hours. taste, and adjust seasonings as desired. Put all of the slow cook ingredients into the slow cooker. cook on high for 6 hours or low for 8 hours. add the worcestershire sauce and fresh basil before serving. hint: if you want to serve this with spaghetti, boil the spaghetti for 2 3 minutes less than the usual cooking time.
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