Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g) (80/20 blend)
  • 1 medium yellow onion, finely diced (about 1 cup) (150g)
  • 2 carrots, finely diced (about 1 cup) (100g)
  • 2 celery stalks, finely diced (about 1 cup) (100g)
  • 2 cloves garlic, minced (about 2 teaspoons) (6g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (15 ounce) can diced tomatoes, undrained (425g)
  • 1 teaspoon dried oregano (2g)
  • 1 teaspoon dried basil (2g)
  • ½ teaspoon dried thyme (1g)
  • 1/4 teaspoon red pepper flakes (0.5g) (optional)
  • 1 teaspoon salt (6g)
  • ½ teaspoon black pepper (3g)
  • 1/2 cup dry red wine (120ml) (such as Chianti or Merlot) (optional)
  • 2 tablespoons tomato paste (30ml)
  • 1 tablespoon Worcestershire sauce (15ml)
  • 1 cup beef broth (240ml)
  • 1 pound dried pasta (450g) (penne, rigatoni, or similar shape)
  • 2 cups shredded mozzarella cheese (200g)
  • 1/2 cup grated Parmesan cheese (50g), plus more for garnish
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add onion, carrots, and celery to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Transfer the browned beef and vegetables to the slow cooker. Stir in crushed tomatoes, tomato sauce, diced tomatoes, oregano, basil, thyme, red pepper flakes (if using), salt, pepper, red wine (if using), tomato paste, and Worcestershire sauce. Pour in beef broth.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the sauce has thickened and the flavors have melded.
  5. About 30 minutes before serving, cook the pasta according to package directions until al dente. Drain well.
  6. Stir the cooked pasta into the Bolognese sauce in the slow cooker.
  7. Sprinkle mozzarella cheese and Parmesan cheese evenly over the pasta.
  8. Cover and cook on high for about 10-15 minutes, or until the cheese is melted and bubbly.
  9. Garnish with fresh basil leaves (if using) and extra grated Parmesan cheese. Serve immediately.