Slow Cooker Bolognese Sauce- Clean Eating
Adapted from
Serves 4
1 pound ground sirloin, organic and grass fed
1/2 onion, diced
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes (organic with basil)
1/4 teaspoon ground nutmeg
3/4 cup dry red wine (optional)
1 teaspoon Kosher salt
3/4 teaspoon freshly ground black pepper
3/4 pound dried whole wheat pasta, such as orecchiette or small shells
Note: I make without wine and it is still wonderful. I used whole wheat angel hair pasta; however, small shells would hold up better to this hearty sauce. You also could add another can of crushed tomatoes if you want the meal to stretch further.
Add the ground sirloin to a large skillet and cook over medium-high heat, break up the meat with a wooden spoon, and cook until the meat has lost its pink color and has started to brown (about 5-7 minutes). Once the meat is browned drain the fat using a colander under running water.

Add the meat to the slow cooker and add the chopped onion, garlic, oregano, red pepper flakes, crushed tomatoes, nutmeg, red wine if using and 1 teaspoon salt, and 3/4 teaspoon pepper.
Cook on low for at least 5 hours.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt and the pasta, and cook according to the directions on the box. I always cook one minute less than recommended for al dente.

When the pasta is cooked, drain and pour into a large serving bowl and top with the sauce.

This is a great recipe to double and freeze leftovers with noodles in individual portion sizes.