Sunday, October 4, 2015

Crock Pot Spaghetti

Happy Sunday! It's a chilly one here in Chicagoland, which means one thing....comfort food for dinner! My husband requested Spaghetti and since today has been a busy one for me I decided on Crock Pot Spaghetti. I made it for the first time last summer and it turned out great! This Spaghetti recipe is the ultimate time saver because you do not need to cook the ground beef ahead of time. 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's 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 comment:

  1. MMmm, this looks yummy, and I LOVE cooking in the Crock Pot! Our evenings are packed with sporting events and chauffeur duty, so using the Crock Pot serves up a hot meal when we all coming stumbling in at the end of a long day. I'm pinning this and adding it to the menu for next week. Thanks for sharing with us at the Merry Monday Link Party! Hope to see you on Sunday night!


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