Easy Spaghetti Bolognese

This pasta sauce could not be simpler to prepare. After you combine the ingredients in a slow cooker, the sauce simmers to savory perfection, ready to be tossed with cooked spaghetti.

source	Williams Sonoma
categories	main dish, pasta, sauce, italian
yield	6-8 servings
prep time
total time

INGREDIENTS

6 oz bacon slices, cut into 1/2-inch pieces

1 yellow onion, diced

1 ½ tsp. kosher salt, plus more, to taste

3 garlic cloves, minced

2 lb ground beef

6 oz tomato paste

1 cup milk

1/3 cup grated Parmigiano-Reggiano cheese,

plus more for serving

Freshly ground pepper, to taste

1 lb spaghetti, cooked, water reserved

INSTRUCTIONS

1. In the stovetop-safe insert of a slow cooker over medium-high heat, cook the bacon until crisp, 7 to 10 minutes. Spoon off all but 1 Tbs. of the fat. Add the onion and ½ tsp. of the salt and cook until tender, 5 to 7 minutes. Add the garlic and cook for 1 minute. Add the ground beef and the remaining 1 tsp. salt and cook, stirring occasionally, until the beef is no longer pink, about 5 minutes. Stir in the tomato paste, milk and the 1/3 cup cheese.

2. Place the insert on the slow-cooker base. Cover and cook on low according to the manufacturers instructions until the sauce thickens, about 4 hours. Skim the fat off the sauce. Adjust the seasonings with salt and pepper.

3. Add the cooked spaghetti to the sauce along with enough pasta-cooking water to loosen the sauce and toss to combine. Transfer to individual bowls and sprinkle with cheese. Serve immediately.