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Slow cooker crunch spaghetti

This recipe, which draws inspiration from traditional Sunday dinner fare or local church potlucks, emphasizes simplicity, taste, and sharing with those you care about. You can have rich, savory spaghetti that tastes like it's been simmering for hours without spending your entire day in the kitchen by using a few basic ingredients and letting the slow cooker do the majority of the work.
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Course: Dinner, Main Course, Pasta
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 2 pounds ground beef
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 cans 28 oz each crushed tomatoes
  • 1 can 15 oz tomato sauce
  • 1 can 6 oz tomato paste
  • 1/2 cup red wine optional
  • 1 tablespoon sugar
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and pepper to taste
  • 1 pound spaghetti

Method
 

  1. In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat.
  2. Add the chopped onion and minced garlic to the skillet and sauté for 3-4 minutes, or until the onions are soft and translucent.
  3. Transfer the beef and onion mixture to your slow cooker. Add crushed tomatoes, tomato sauce, tomato paste, red wine (if using), sugar, dried basil, oregano, parsley, crushed red pepper flakes, salt, and pepper. Stir until all ingredients are combined.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld together.
  5. About 20-30 minutes before serving, cook the spaghetti according to package directions until al dente. Drain well.
  6. Add the cooked spaghetti to the slow cooker and gently toss with the sauce to coat evenly.
  7. Let the spaghetti sit in the slow cooker for another 10 minutes so it can absorb the flavors. Serve hot, garnished with fresh Parmesan or parsley if desired.
  8. Enjoy!