Crockpot spaghetti is a convenient and delicious way to enjoy this classic Italian dish with minimal effort. Here’s a description of what makes crockpot spaghetti so appealing:
1. Easy Preparation: Crockpot spaghetti requires minimal prep work, making it a convenient option for busy days. You simply need to brown the ground beef, chop some onions and garlic, and then layer the ingredients in the slow cooker.
2. Slow Cooking: The slow cooking process allows the flavors of the sauce to develop and meld together, resulting in a rich and flavorful spaghetti sauce. It also gives the pasta time to absorb the sauce, resulting in a perfectly cooked and deliciously saucy dish.
3. Tender Meat: By cooking the ground beef low and slow in the crockpot, it becomes incredibly tender and flavorful. This ensures that every bite of spaghetti is packed with delicious meaty goodness.
4. Hands-off Cooking: Once you’ve assembled the ingredients in the crockpot, you can simply set it and forget it. The slow cooker does all the work for you, allowing you to go about your day while dinner cooks itself.
5. Versatility: Crockpot spaghetti is incredibly versatile and can be customized to suit your tastes. You can add extra vegetables like bell peppers or mushrooms, adjust the seasonings to your liking, or use your favorite type of pasta.
Overall, crockpot spaghetti is a fuss-free and satisfying meal that’s perfect for busy weeknights or lazy weekends. With its tender meat, flavorful sauce, and effortless preparation, it’s sure to become a family favorite in no time.
INGREDIENTS:
Crockpot Spaghetti
- FOR THE MEATBALLS
- 1 lb. ground beef
- 1/4 c. bread crumbs
- 1/4 c. freshly grated Parmesan
- 1/4 c. freshly chopped parsley
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 tsp. kosher salt
- 1/2 tsp. crushed red pepper flakes
FOR THE SAUCE - 2 (28-oz.) cans crushed tomatoes
- 2 tbsp. tomato paste
- 1/2 yellow onion, finely chopped
- 2 tsp. dried oregano
- 1 clove garlic, minced
- Kosher salt
- Freshly ground black pepper
- Red pepper flakes
- 1 1/2 c. low-sodium chicken broth
- 3/4 lb. spaghetti
- Grated Parmesan, for garnish
- Freshly chopped parsley, for garnish
DIRECTIONS:Crockpot Spaghetti
Make meatballs: In a large bowl, mix together ground beef, bread crumbs, Parmesan, parsley, egg, salt, and crushed red pepper flakes. Form into 16 meatballs and place in the bottom of a Crock Pot.
In another large bowl, mix together crushed tomatoes, tomato paste, onion, oregano, and garlic. Season with salt, pepper and a pinch of red pepper flakes. Pour sauce over meatballs. Cover Crock Pot with lid and cook on high for 3 hours or on low for 5 hours.
Add broth spaghetti to Crock Pot, breaking noodles in half to fit and stirring to coat noodles. Replace lid and continue cooking on low for 1 1/2 hour more hours, stirring about every 30 minutes and breaking up any clumps of noodles and adding more broth as needed.
Garnish with Parmesan and parsley before serving.