Tuesday, July 29, 2014

Crock Pot Spaghetti

Today is my husbands birthday and he requested Spaghetti for his Birthday dinner. I've always wanted to try and make spaghetti sauce in the crock pot without having to cook the ground beef first, but I've always been a little skeptical. Well, until today. I am so happy with the way this sauce turned out. It was incredible and what a time saver! I find that the key is to use very lean ground beef...I'm talking the 96/4 kind. Since there is virtually no grease you don't need to drain the beef. It was just as good if not better than a spaghetti sauce that simmered over the stove all day. A hit with the entire family!

Crock Pot Spaghetti
Serves 6

16 oz. spaghetti, cooked to al dente
1.5 lbs lean ground beef 96/4
2 tsp. garlic powder
2 tsp. oregano
1/4 tsp. dried basil
1 tsp. onion powder
1/4 tsp. red pepper flakes
28 oz. can crushed tomatoes
6 oz. can tomato paste
8 oz. can tomato sauce

Add ground beef to your crock pot. Break up into pieces and season with dried seasonings. Cover and cook on high for one hour. Turn heat to low and add remaining ingredients. Stir well and cover. Cook for 6 hours stirring occasionally. Serve over hot cooked pasta. Enjoy!


  1. Hi Bridget. I'm stopping over from Let's Get Real today. I love to cook in my crock, but like you I was unsure of ground beef because of the need to drain. I love knowing that a leaner cut will work in the crock. Now I can remake all kinds of recipes in my crock.


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