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Crockpot Spaghetti

Crockpot spaghetti with a rich, slow-simmered beef meat sauce. The uncooked pasta goes right into the pot for the last 30 minutes, so there is only one pot to wash.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb ground beef (680 g)
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 jar marinara sauce 24 oz
  • 1 can crushed tomatoes 28 oz
  • 2 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1 tsp sugar
  • 1 tsp salt
  • 2 cups water or beef broth (480 ml), added with the pasta
  • 12 oz spaghetti broken in half (340 g)
  • to serve grated parmesan, fresh basil

Method
 

  1. Brown the beef and onion in a skillet, drain the fat, and stir in the garlic.
  2. Add the beef, marinara, crushed tomatoes, tomato paste, Italian seasoning, sugar and salt to a 6-quart slow cooker.
  3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
  4. Turn to HIGH. Stir in the water and the broken spaghetti, pressing it under the sauce. Cover and cook 25 to 35 minutes, stirring every 10 minutes, until the pasta is tender.
  5. Top with parmesan and basil.

Notes

Cook sauce 6 hours on LOW, then pasta 25 to 35 minutes on HIGH.