![Slow Cooker Bolognese](https://cdn.statically.io/img/www.foodandwine.com/thmb/NIXCIBTWXQ9P9_OZ6dghSNInn6o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/bolla0715-xl-slow-cooker-bolognese-2000-6a3e06b0709749a9a4668832c533e9c8.jpg)
Ingredients
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2 tablespoons unsalted butter
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1 tablespoon extra-virgin olive oil, plus more for drizzling
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1 1/2 cups sweet yellow onion, finely diced
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8 large garlic cloves, finely minced
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1 pound ground beef
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1 pound ground sausage, casings removed
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1 1/2 teaspoons Kosher salt
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Freshly ground black pepper
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1/4 cup tomato paste
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2 28-ounce cans (about 1 quart) San Marzano tomatoes, coarsely chopped
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3 sprigs thyme
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1/2 teaspoon dried oregano
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10 large basil leaves, plus more for garnish
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2 bay leaves
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1 pound spaghetti
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Parmigiano-Reggiano, for serving
Directions
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In each of 2 large skillets, melt 1 tablespoon of the butter and 1/2 tablespoon of the olive oil over medium heat. Add the onions and garlic to one pan and the ground meat to the other. Season each pan with 3/4 teaspoon salt and pepper. Cook until the onions and garlic have softened and are lightly browned, about 5 minutes. Add the tomato paste to the onions and cook for another 3 minutes. Cook the ground meat until lightly browned, about 6 minutes.
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Transfer the onion mixture and the meat to a slow cooker. Add the chopped tomatoes and their juices, thyme, oregano, basil, and the bay leaves. Cover and cook for 4 hours on high or for 8 hours on low. Discard the thyme sprigs and bay leaves.
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Bring a large pot of salted water to a boil; cook the spaghetti until al dente. Drain and toss with the sauce. Transfer to plates, and top with freshly grated Parmesan cheese, a drizzling of olive oil, and chopped basil.
Make Ahead
The Bolognese can be refrigerated for up to 4 days.