Crockpot Spaghetti with Meat Sauce
Crockpot Spaghetti with Meat Sauce delivers everything you love about classic spaghetti with a fraction of the effort. Here, we skip the jar of pasta sauce and instead make a homemade spaghetti sauce right in the slow cooker. No jar of sauce and no pot to babysit. Just a hearty crock pot spaghetti the whole family will happily finish.
Servings 8
Calories 463kcal
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.
Notes
Leftover spaghetti will keep in an airtight container in the refrigerator for about three days. You can also freeze spaghetti for three months.
Nutrition
Calories: 463kcal | Carbohydrates: 59g | Protein: 21g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 980mg | Potassium: 924mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1869IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 4mg