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Slow Cooker Spaghetti Bolognese

Recipe Courtesy of Georgia Johnson of The Comfort of Cooking

Yield: 8-10 servings | Prep Time: 10 minutes | Cook Time: 8 hours | Total Time: 8 hours 10 minutes


  • 2 Tbsp. olive oil
  • 1½-2 lbs. ground beef or ground turkey
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 cup Holland House® Red Cooking Wine
  • 2 (28 oz.) cans crushed tomatoes
  • 1 (6 oz.) can tomato paste
  • 3 beef bouillon cubes, crushed
  • 2 tsp. Worcestershire sauce
  • 3 tsp. dried oregano
  • 2 tsp. dried thyme leaves
  • 3 dried bay leaves
  • 2 tsp. red pepper flakes, crushed, to taste
  • 1 tsp. kosher salt
  • ½ tsp. black pepper, freshly cracked

For the spaghetti/serving:

  • ½ lb. dry, uncooked spaghetti
  • 1 cup parmesan cheese, freshly grated
  • ½ cup basil or parsley leaves, freshly chopped
Shop Ingredients


  1. For the sauce: In a large skillet set to medium-high heat, add olive oil. Once hot, add ground beef or turkey, onion and garlic. Cook until onions and garlic are fragrant and softened, and beef or turkey is browned (crumbling as you cook), about 7-9 minutes. Deglaze pan with Holland House® Red Cooking Wine and bring to a simmer. Cook down liquid to about half, simmering for 2-3 minutes. Transfer cooked mixture to your slow cooker.
  2. Add remaining ingredients into the slow cooker, except for spaghetti. Cook on high for 3-4 hours, or low for 6-8 hours
  3. For the spaghetti: Set a large pot of water to boil. Once boiling, add spaghetti and cook according to package instructions for al dente (soft but slightly firm), about 6 minutes. Drain the pasta and return to the pot. Add 2½ cups of the sauce to the pasta, tossing gently to coat.
  4. Using tongs, serve spaghetti into individual bowls and top with more sauce. Sprinkle with grated parmesan cheese and chopped fresh basil or parsley leaves, if desired. Enjoy!