Slow Cooker Spaghetti Bolognese


  • 1 ounce dried porcini mushrooms, rehydrated and chopped into 1 inch pieces
  • 1 cup hot water
  • 1 tablespoon olive oil
  • 3 ounces pancetta, diced
  • 2 pounds lean ground beef
  • 2 onions, diced
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 6 cloves garlic, finely diced
  • 2 tablespoons dried Italian seasoning
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cinnamon
  • 1 cup dry red wine
  • 1 can (28- oz) no-salt added tomatoes, including juice, coarsely chopped
  • 3/4 cup tomato paste (6oz)

Cooking Instructions:

  1. Soak dried porcini mushrooms for 30 minutes.
  2. Drain, but reserve mushroom water for later. Chop mushrooms.
  3. Heat oil in a large skillet over medium high heat. Add pancetta and cook until browned, about 3 minutes.
  4. Using a slotted spoon, transfer to a large slow cooker.
  5. In the same skillet as before, add beef, onions, celery and carrots and cook, stirring, until carrots have softened and meat is no longer pink, about 8 to 10 minutes.
  6. Add garlic, Italian seasoning, bay leaves, salt, pepper, cinnamon and mushrooms and cook, constantly stirring for a couple minutes. Add wine, stir, and bring to a boil for 2 minutes. Add reserved mushroom liquid.
  7. Transfer the mixture to the slow cooker. Add tomatoes with juice and the tomato paste and stir well. Cook for 4 hours on high, removing the lid for the last 30 minutes. Alternatively, cook on 8 to 10 hours on low, removing the lid for the last hour.
  8. Serve over pasta.

Source : Chow