Slow Cooker Spaghetti Bolognese Recipe

1. 1

   Soak the dried porcini mushrooms in the hot water for 30 minutes.

2. 2

   Drain the mushrooms, but reserve the soaking water for later.

3. 3

   Chop the mushrooms into 1-inch pieces and set aside.

4. 4

   Heat the oil in a large skillet over medium-high heat.

5. 5

   Add the pancetta and cook until browned, about 3 minutes.

6. 6

   Using a slotted spoon, transfer it to a large slow cooker.

7. 7

   In the same skillet, add the beef, onions, celery, and carrots and cook, stirring, until the carrots have softened and the meat is no longer pink, about 8 to 10 minutes.

8. 8

   Add the garlic, Italian seasoning, bay leaves, salt, pepper, cinnamon, and chopped mushrooms and cook, constantly stirring for a couple of minutes.

9. 9

   Add the wine, stir, and bring to a boil for 2 minutes.

10. 10

    Add the reserved mushroom liquid.

11. 11

    Transfer the mixture to the slow cooker.

12. 12

    Add the tomatoes and their juices as well as the tomato paste and stir well.

13. 13

    Cook for 4 hours on high, removing the lid for the last 30 minutes.

14. 14

    Alternatively, cook for 8 to 10 hours on low, removing the lid for the last hour.

15. 15

    Serve over pasta.

* Per serving · 4 servings · Values may vary.