Slow-Cooker Spaghetti Bolognese

• 1 lb ground chuck
• 1 (28 ounce) can whole canned tomatoes
• 2 carrots, finely chopped
• 1 medium onion, chopped
• 1 celery, chopped
• 2 garlic cloves, chopped
• 1/4 cup tomato paste
• 1/4 cup dry white wine
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• kosher salt and black pepper
• 3/4 lb spaghetti
• grated parmesan cheese, for serving

1. In a 4- to 6-quart slow cooker, mix together the beef, tomatoes and their juices, carrots, onion, celery, garlic, tomato paste, wine, oregano, thyme, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
3. Twenty minutes before serving, cook the spaghetti according to the package directions; drain and return it to the pot. Toss the spaghetti with the Bolognese and sprinkle it with the Parmesan.

ground chuck, tomatoes, carrots, onion, celery, garlic, tomato paste, white wine, oregano, thyme, bay leaf, kosher salt, parmesan cheese

Taken from www.food.com/recipe/slow-cooker-spaghetti-bolognese-472739 (may not work)