Crock Pot Spaghetti

Crock Pot Spaghetti is so easy to make, and your family is going to love it! The meat sauce is slow-cooked all day before adding the spaghetti.

Course Crock Pot

Cuisine Italian

Prep Time 15

Cook Time 6 30

Total Time 6 45

Servings servings

Calories 649kcal

Author Tonia Larson

Equipment

Ingredients

Meat

2 tablespoon olive oil
1/2 cup diced onion
2 cloves garlic minced
1 lb ground beef
1/2 lb ground mild Italian sausage see note 1

Sauce

28 oz can crushed tomatoes see note 2
15 oz can tomato sauce
6 oz can tomato paste
1/2 cup beef broth
2 teaspoon sugar see note 3
1 teaspoon kosher salt
1 teaspoon oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
2 bay leaves

Pasta

14 oz spaghetti dried (see note 4)
2 teaspoon dried oregano for garnish
1/4 cup grated Parmesan for garnish

Instructions

Heat the olive oil in a large pot over medium heat. Add the minced onions and saute for 2 minutes. Add the minced garlic and saute for 1 minute.
Add the ground beef and ground Italian sausage. Cook until browned. Drain the grease. Transfer the meat to a large crock pot (we used an 8-quart size.)
Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, kosher salt, oregano, dried basil, dried thyme, ground black pepper, and bay leaves. Cover and cook on low for 6-8 hours.
Cook the spaghetti. Reserve 1/2 cup of the pasta water and drain the rest. Do not rinse the pasta.
Discard bay leaves from the sauce. Add the cooked pasta to the sauce along with 1/2 cup of the reserved pasta water. Leave the cover off and continue heating over low heat, stirring occasionally, for 20-30 minutes. Garnish with dried oregano and grated parmesan.

Video

Notes

Note 1: Sausage

You can use an additional half pound of ground sausage if you like more meat and less sauce.

Note 2: Crushed Tomatoes

Choose high-quality Italian tomatoes for the best sauce.

Note 3: Sugar

You may need to add more sugar to taste, depending on the crushed tomatoes you choose.

Note 4: Spaghetti

We used 14 ounces of a 16-ounce box of spaghetti. You can use the whole box if you prefer less sauce or use even less if you want lots of sauce.

Note 5: Leftovers

Allow leftovers to cool to room temperature. Transfer to an airtight container and store in the refrigerator for 3-4 days or in the freezer for up to four months.

Nutrition