Crockpot Beef Spaghetti
Crockpot Beef SpaghettiPrep Time: 15 minutesCook Time: 6–7 hours on LOW or 3–4 hours on HIGHTotal Time: About 6 hours 15 minutesServings: 6Course: Main CourseCuisine: American-Italian InspiredMethod: Slow CookerIngredients1 lb ground beef12 oz spaghetti1 small onion, diced4 garlic cloves, minced1 can (28 oz) crushed tomatoes1 can (15 oz) tomato sauce2 tbsp tomato paste½ cup beef broth2 tsp Italian seasoning½ tsp garlic powder½ tsp onion powder¾ tsp salt½ tsp black pepper½ tsp sugar, optional½ cup grated Parmesan cheese2 tbsp chopped fresh parsleyInstructionsBrown the beef: Cook the ground beef and onion in a skillet over medium-high heat for 6–8 minutes. Add garlic during the final minute. Drain excess grease.Fill the Crockpot: Transfer the beef mixture to your slow cooker. Add crushed tomatoes, tomato sauce, tomato paste, beef broth, Italian seasoning, garlic powder, onion powder, salt, pepper, and optional sugar. Stir well.Slow cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.Cook the spaghetti: Near serving time, cook spaghetti in salted boiling water until al dente. Drain well.Combine: Toss the cooked spaghetti with the Crockpot beef sauce or spoon the sauce generously over each serving.Serve: Top with Parmesan, fresh parsley, and extra black pepper if desired.TipsBrown and drain the beef before slow cooking for the best flavor and texture.Cook the spaghetti separately to prevent mushy pasta.Add a splash of beef broth if the sauce becomes too thick.For extra flavor, replace half the ground beef with Italian sausage.Add mozzarella on top for a cheesy version.StorageStore leftovers in an airtight container in the refrigerator for 3–4 days. For better texture, store the pasta and beef sauce separately. The sauce can also be frozen for a convenient future meal.