Slow Cooker Spaghetti is an easy, family-friendly meal with a rich meat sauce and perfectly tender pasta. This recipe serves 6–8.
Ingredients
For the Sauce
- 1½ lb (680 g) ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 jars (24 oz/680 g each) pasta sauce
- 1 can (14.5 oz/410 g) diced tomatoes, undrained
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1 tsp dried basil
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups beef broth or water
For the Pasta
- 12 oz (340 g) spaghetti, broken in half
- 1 tbsp olive oil (optional, to help reduce sticking)
For Serving
- ½ cup grated Parmesan cheese
- Fresh chopped parsley or basil
Instructions
- In a skillet over medium-high heat, cook the ground beef or sausage with the onion until browned. Drain any excess fat.
- Add the garlic and cook for 30 seconds.
- Transfer the meat mixture to the slow cooker.
- Stir in the pasta sauce, diced tomatoes, tomato paste, Italian seasoning, basil, oregano, salt, pepper, and beef broth.
- Cover and cook:
- Low: 4–5 hours
- High: 2–3 hours
- Break the spaghetti in half and stir it into the sauce, making sure it is submerged in the liquid. Add the olive oil if desired.
- Cover and cook on High for 25–35 minutes, stirring once halfway through, until the spaghetti is tender.
- Let the spaghetti rest for 5 minutes before serving to allow the sauce to thicken slightly.
- Garnish with grated Parmesan and fresh parsley or basil.
Serving Suggestions
Serve with:
- Garlic bread
- Caesar salad
- Steamed broccoli
- Roasted vegetables
Tips
- Stir the spaghetti once during cooking to help prevent it from sticking together.
- Cooking time for the pasta may vary depending on your slow cooker, so begin checking it after 20–25 minutes.
- For a creamier sauce, stir in 4 oz (115 g) of softened cream cheese or ½ cup of heavy cream during the last 10 minutes of cooking.
- Leftovers can be refrigerated for up to 4 days or frozen (without the pasta, if possible) for up to 3 months.