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Preparation (Step-by-Step Instructions):
1. Brown the Meat:
In a skillet over medium heat, cook ground beef and onion until browned.
Add garlic and sauté for 1 minute. Drain excess fat if needed.
2. Build the Base in the Slow Cooker:
Transfer the meat mixture to a 6-quart slow cooker.
Add spaghetti sauce, diced tomatoes, Italian seasoning, salt, pepper, and water/broth. Stir to combine.
3. Cook the Sauce:
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, allowing flavors to meld.
4. Add the Pasta:
About 30–40 minutes before serving, stir in the broken spaghetti. Make sure it’s submerged in the sauce.
Cover and cook on HIGH for 30–40 minutes, stirring once halfway through, until the pasta is tender.
5. Finish and Serve:
Stir in Parmesan cheese if using.
Taste and adjust seasoning if needed.
Serve hot, garnished with parsley or basil.
Serving and Storage Tips:
Serve with: Garlic bread, a crisp green salad, and extra cheese on the side.
Keep Warm: Use the slow cooker’s “warm” setting to keep it perfect for serving at potlucks or events.
Store Leftovers: Refrigerate in an airtight container for up to 4 days.
Reheat: Add a splash of water when reheating to loosen the sauce.
Freezing Note: While the sauce freezes well, pasta may become mushy—freeze sauce separately if planning ahead.
Variants (Tasty Twists to Try):
Meaty Upgrade: Add browned sausage, ground turkey, or even meatballs.
Veggie Boost: Stir in bell peppers, mushrooms, spinach, or zucchini for added nutrition.
Creamy Version: Add 1/2 cup of cream or a scoop of ricotta cheese at the end for a velvety texture.
Spicy Option: Toss in red pepper flakes or a splash of hot sauce.
Gluten-Free: Use gluten-free pasta, but monitor closely as cook time may vary.
FAQ:
Q: Can I cook the pasta from the beginning?
A: It’s best to wait—adding pasta too early leads to mushy results. Always add it in the final 30–40 minutes.
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