With fall quickly approaching, Kyle (my boyfriend) and I have decided to bust out our fancy new CROCK-POT slow cooker cook book and start trying out some tasty new recipes! Since Kyle and I are kind of pasta junkies, we thought we would try the Portobello Bolognese Sauce to start.
This recipe is very simple and can be easily altered to suit your taste buds, it’s also completely vegetarian—so if you decide you just can’t live without a little meat in your life, add some chicken or beef to the mix!
PREP: 25 min | TOTAL: low 5-6 hours | high 2.5-3
Recipe yields four servings.
- 2 tbsp extra virgin olive oil
- 2 cups (3 or 4 large) portobello mushrooms
- 5 cloves garlic, minced
- 1 jar (24 to 26 ounces) spicy pasta sauce
*If you don’t have spicy pasta sauce, use plain pasta sauce and add crushed red chillies for some heat!
- 1 cup thinly sliced (medallion style) carrots
- 2 tbsp tomato paste
- 6 ounces thin spaghetti
- 1/2 cup Parmesan or Romano cheese
- 1/4 cup shredded fresh basil
- salt and pepper taste
Coat the inside of your slow cooker with a light layer of butter or cooking spray.
Heat oil in large skillet over medium heat. Add mushrooms and garlic; cook until mushrooms have released their liquid and their liquid has thickened slightly (about 6 minutes).
Combine mushroom mixture, pasta sauce, carrots, basil (reserve a small amount as a topper at the end) and tomato paste in slow cooker; mix well.
Cover; cook on either low (5-6 hours) or high (2.5-3 hours) setting or until sauce has thickened and carrots are tender.
Cook spaghetti according to package directions. Drain and top with your freshly prepared Portobello Bolognese sauce, cheese and basil.
Recipe from CROCK-POT The Original Slow Cooker, Print Edition 2013.