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Classic Slow Cooker Bolognese – That’s Amore!

During the winter months, spaghetti is in regular rotation at our dinner table. Rather than open another jar, here’s an easy way to make a meaty, substantial sauce while you work or sleep; the recipe doubles easily, so you can make enough to freeze for another night. Feel free to add peppers, mushrooms, or whatever you like in your pasta sauce – add splash of balsamic or a pinch of chile flakes if you like it on the vinegary or spicy side.

Slow Cooker Bolognese

1 lb. lean ground beef
1 28-ounce can whole tomatoes
2 carrots, finely chopped
1 onion, chopped
1 celery stalk, chopped
3 garlic cloves, chopped
1 small can tomato paste
splash of red wine (optional)
1 tsp. Italian seasoning or 2 tsp. fresh thyme leaves
salt and pepper

Combine everything in a 4-6 quart slow cooker. Cook on low for 7-8 hours, until everything is tender and the meat is cooked through.

Serve over freshly cooked pasta, with Parmesan. Leftovers freeze well. Serves 6.

Photo: stock.xchng

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