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Close-up of delicious Crockpot Spaghetti with rich meat sauce and tender noodles being stirred in a slow cooker.
Daniel

Hearty Crockpot Spaghetti and Meat Sauce

A rich and flavorful meat sauce simmers all day in the slow cooker for a truly hands-off, delicious spaghetti dinner. The pasta cooks right in the crockpot for a perfect one-pot meal!
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Calories: 648
Ingredients Equipment Method Notes

Ingredients
  

For the Rich Meat Sauce
  • 1 lb lean ground beef 85/15 or 90/10
  • 1 lb mild or hot Italian sausage casings removed
  • 1 large yellow onion finely chopped
  • 4 cloves garlic minced
  • 28 oz can crushed tomatoes
  • 6 oz can tomato paste
  • 2 cups beef broth
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1/2 tsp red pepper flakes optional, adjust to taste
  • 1 tbsp granulated sugar balances the acidity of the tomatoes
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1 bay leaf
For Cooking the Pasta
  • 16 oz spaghetti noodles broken in half
  • 2 cups hot water or additional beef broth
  • 1/2 cup freshly grated Parmesan cheese plus more for serving
  • 2 tbsp fresh parsley or basil chopped, for garnish

Equipment

  • Large skillet
  • 6-quart Crockpot

Method
 

Brown the Meats & Aromatics
  1. Heat a large skillet over medium-high heat. Add the ground beef and Italian sausage. Cook, breaking up the meat with a spoon, until browned, about 8-10 minutes. Drain off any excess grease.
  2. Add the chopped onion to the skillet with the meat and cook for 5-7 minutes, until softened and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
Slow Cook the Sauce
  1. Transfer the meat and onion mixture to the basin of a 6-quart or larger crockpot.
  2. Stir in the crushed tomatoes, tomato paste, beef broth, oregano, basil, red pepper flakes (if using), sugar, salt, pepper, and the bay leaf. Mix until everything is well combined.
  3. Cover the crockpot and cook on LOW for 4-6 hours or on HIGH for 3-4 hours. The sauce will thicken and the flavors will meld.
Cook the Pasta & Serve
  1. About 30 minutes before serving, turn the crockpot to HIGH if it isn't already. Remove and discard the bay leaf. Stir the sauce well.
  2. Add the broken spaghetti noodles and the 2 cups of hot water to the crockpot. Use a spoon to gently press and submerge the pasta into the sauce as much as possible.
  3. Cover and continue to cook on HIGH for 20-30 minutes, stirring once halfway through to prevent sticking. Cook until the pasta is al dente (tender but with a slight bite).
  4. Once the pasta is cooked, stir in the 1/2 cup of grated Parmesan cheese. Serve immediately, garnished with fresh parsley or basil and extra Parmesan cheese.

Notes

Pasta Texture: Crockpot pasta can become softer than stovetop-cooked pasta. For a firmer, al dente texture, check the pasta at the 20-minute mark.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce flavors will meld and be even better the next day!
Variations: Feel free to add 1 cup of chopped bell peppers, mushrooms, or carrots with the onion for extra veggies.