Crockpot spaghetti with meat sauce gives you the same payoff as classic spaghetti with a fraction of the effort. With an easy-to-make homemade spaghetti sauce, it is the perfect flavor-packed weeknight meal. No jar of sauce and no pot to babysit. Just a hearty crock pot spaghetti that the whole family will happily finish.
Believe it or not, you can cook spaghetti in a crock pot, noodles and all. The dry spaghetti goes right into the sauce and cooks in the liquid, so there's no need for a separate pot to drain. That's what makes this slow cooker spaghetti a true weeknight winner.
Serve with homemade bread machine garlic bread or my super-easy air fryer garlic bread, and a side salad, and prepare for satisfied smiles at your dinner table.
And if you are looking for more spaghetti inspiration, don't miss my cheese spaghetti, chicken spaghetti with Rotel, and baked spaghetti casserole.
Let's Talk Ingredients
- I like using 80/20 ground beef because it brings more richness, but I've made this with lean beef and that works too. You can also swap in ground turkey or even Italian sausage if you want a different twist.
- For sweetness, I've tested with sugar, honey and a sugar alternative. They all work.
- If you’d rather cook the pasta separately (it is a tiny bit better), just cook normally and stir them into the sauce at the end. Unlike my slow cooker chicken alfredo, cooking the pasta separately does not require any other modifications to the recipe.
Step by Step
Want Just the Crockpot Spaghetti Sauce?
Skip the dry noodles and let the meat sauce slow cook on low for at least 4 hours. You can go longer. The longer it goes, the deeper it tastes. If you'd like it thicker, set the lid ajar for the last half hour and let some of the liquid cook off.
What you get is a homemade slow cooker spaghetti sauce ready for whatever you're in the mood for. Spoon it over freshly boiled spaghetti. Pile it onto garlic bread. Or freeze it in batches for a head start on next week's dinner.
Cooking for the meatless crowd? My Crockpot Marinara slow cooks down into a rich, garlicky sauce with no beef at all.
Tips and Tricks
- Prep Ahead: Dice your onions, celery, and carrots in advance to make this easier. You can even find pre-diced blends sometimes in the produce section.
- Don’t Skip the Saute: While I love dump-and-go slow cooker recipes, the sacrifice in flavor isn’t worth it here.
- Stir Midway: Give the spaghetti a good stir halfway through cooking to prevent sticking. Because your slow cooker can loose heat quickly, make sure you have your spoon ready to go when you open the lid, and get the lid back on as soon as you can.
- Slow Cooker Size: Use a large slow cooker (6-quart or more) to accommodate the volume of ingredients and ensure even cooking.
- How long to cook spaghetti in a slow cooker: If you are cooking on high, it will only take about 1 ½ hours. On low, give it around 4. Start checking on the early side. Slow cookers run hotter or cooler depending on the model, so the noodles are done the moment they're tender with a little bite .
- Making sure the noodles cook properly: Two things do it. First, press the noodles under the liquid before the lid goes on. Second, turn the heat from low to warm as soon as the pasta is tender. This will keep it from overcooking.
- Keeping spaghetti warm in the crock pot: If you need to hold this for a bit, make sure you switch to warm as soon as the noodles are tender. Then, I'd recommend adding a splash of broth or water. This helps keep things saucy. Stir just before serving.
Crockpot Spaghetti with Meat Sauce
Equipment
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 onion diced
- 2 celery stalks diced
- 1 carrot diced
- 1 teaspoon minced garlic
- 1 pound ground beef
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon sugar or honey
- 28 ounce crushed tomatoes
- 6 ounces tomato paste
- 3 cups beef broth
- 1 pound dry spaghetti noodles
- For topping: fresh basil parsley or oregano, red pepper flakes, and parmesan cheese
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onion, celery and carrot and cook for 5 minutes. Add garlic and stir for 30 seconds.
- Add the ground beef and cook until the ground beef is browned, breaking it up with the back of a spoon.
- Drain the excess fat, and transfer the mixture to your slow cooker.
- Sprinkle with the Italian seasoning, garlic powder, salt and pepper, and sugar. Stir to combine.
- Add the tomatoes, tomato paste, and broth, and stir.
- Add the dry spaghetti and press to make sure it is covered by the liquid.
- Cover and cook on high for 1 ½ hours, or low for 4 hours.
- Stir and add cheese if desired.
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