Crock Pot Spaghetti Recipe
Ingredients:
1 lb ground beef (or ground turkey, if preferred)
1 small onion, diced
2 cloves garlic, minced
1 (24 oz) jar marinara sauce (or your favorite pasta sauce)
1 (14.5 oz) can diced tomatoes, drained
1 (6 oz) can tomato paste
1 cup beef broth (or chicken broth for a lighter flavor)
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon sugar (optional, to cut the acidity)
Salt and pepper, to taste
1 lb uncooked spaghetti (broken in half)
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions:
Cook the Ground Beef:
In a skillet over medium heat, cook the ground beef (or turkey) with the diced onion until browned. Drain any excess fat.
Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
Prepare the Sauce:
In the crock pot, combine the browned beef mixture with the marinara sauce, diced tomatoes, tomato paste, and beef broth.
Stir in the dried basil, dried oregano, and sugar (if using), and season with salt and pepper to taste.
Mix everything together well.
Cook in the Crock Pot:
Cover and cook on low heat for 4-5 hours, or high heat for 2-3 hours. Stir occasionally if possible.
Add the Spaghetti:
About 30 minutes before serving, break the uncooked spaghetti in half and stir it into the sauce in the crock pot.
Pour in about 1/2 cup of water (or more, if needed) to help cook the pasta. Stir to combine, and ensure the pasta is submerged in the sauce.
Cover and cook for the last 25-30 minutes, or until the pasta is tender and cooked through. Stir occasionally to prevent sticking.
Top with Cheese:
When the spaghetti is ready, sprinkle mozzarella cheese and Parmesan cheese over the top of the pasta. Cover the crock pot and cook for an additional 10-15 minutes until the cheese is melted and bubbly.
Serve:
Once the cheese is melted, stir the spaghetti to mix in the cheese, and serve hot.
