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SLOW COOKER SPAGHETTI SQUASH BOLOGNESE

Active Time : 15 Minutes
Total Time : 6 Hour 15 Minutes
Serves : 6
INGREDIENTS
  • 1 pound grass fed organic 90% ground beef
  • 1 pound Essential Everyday hot Italian pork sausage
  • 1 organic yellow onion diced
  • 2 clove garlic minced
  • 1 (28 ounce) organic whole peeled tomatoes
  • 1/4 cup organic tomato paste
  • 1 teaspoon organic dried oregano leaves
  • 1 organic dried bay leaf
  • 1 cup organic whole milk
  • 1 medium spaghetti squash rinsed
  • 6 ounces organic shredded mozzarella cheese
  • Culinary Circle Culinary Circle Grated Parmesan Cheese
  • organic fresh parsley chopped
  • 1 pinch kosher salt
  • 1 pinch pepperoni
DIRECTIONS

Heat a large skillet over medium high heat. Add the ground beef, Italian sausage and onion. Season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until the meat is browned all over and the onion is soft, approximately 5-8 minutes. Remove the skillet from the heat and transfer the meat to a slow cooker. Add the garlic, tomatoes, tomato paste, oregano, bay leaves and milk. Stir to combine.

Place the spaghetti squash in the center of the slow cooker. Cover and cook on low for 6-8 hours or until the squash is fork tender.

Carefully remove the squash from the slow cooker and transfer to a cutting board. Wipe away any grease and then carefully cut the squash in half lengthwise. Remove the seeds, then using a fork, scrape the squash into strands. If the sauce is soupy, cook sauce on high for 30 minutes or until thickened. If the sauce is thick, add 1/4 cup to 1/2 cup water.

To serve, divide the spaghetti squash among bowls and ladle the Bolognese sauce over the top. Garnish with parmesan cheese and chopped parsley