Go Back

Slow Cooker Spaghetti

A comforting and easy slow cooker spaghetti recipe that delivers rich flavors with minimal effort, perfect for busy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Sauce and Meat
  • 1 lb ground beef (85% lean) or ground turkey Brown for best flavor
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 28 oz can crushed tomatoes Use quality canned tomatoes for best flavor
  • 1 15 oz can tomato sauce
  • 2 tbsp tomato paste
  • 1 cup beef broth or water
  • 2 tsp Italian seasoning
  • 1 tsp sugar Balances acidity
  • 1 tsp salt Plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp olive oil If browning meat
For the Pasta and Finish
  • 8 oz dry spaghetti, broken in half Or use gluten free pasta
  • 1/2 cup grated Parmesan cheese Plus extra for serving
  • Fresh basil or parsley for garnish

Method
 

Preparation
  1. Heat olive oil in a skillet over medium-high heat. Add ground beef and chopped onion. Cook until beef is no longer pink and onion is translucent, about 6 to 8 minutes.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Drain excess fat and transfer meat mixture to the slow cooker.
Build the Sauce
  1. To the slow cooker add crushed tomatoes, tomato sauce, tomato paste, beef broth, Italian seasoning, sugar, salt, and pepper.
  2. Stir until combined.
  3. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
Add the Spaghetti
  1. About 30 minutes before serving on HIGH (or about 45 minutes before on LOW), break the dry spaghetti in half and nestle it into the sauce.
  2. Cover and cook until pasta is tender but still slightly firm, about 20 to 30 minutes on HIGH or 40 to 60 minutes on LOW.
Finish and Serve
  1. Stir in 1/2 cup grated Parmesan and adjust seasoning with salt and pepper.
  2. Garnish with chopped basil or parsley and extra Parmesan before serving.

Notes

Use a splatter screen when browning meat to keep the stovetop clean. Make-ahead and storage: Cool completely, transfer to airtight containers, and refrigerate up to 4 days or freeze up to 3 months. To avoid watery sauce after reheating: Reheat uncovered and simmer until it reduces to desired consistency.