One of my favorite foods is spaghetti with red sauce. I could eat it every day and probably not get tired of it. But I know James would so I try to limit my cooking it to once a month or so!
As you know I have a deep love for my crockpot, so I figured why not try to make my spaghetti in there? When I make meatballs, I like them to cook in the gravy a long time, that way they aren’t all tough like they are if you cook them in a skillet first. A slow-cooker seemed the perfect solution for this, and it worked great. You simply dump all the ingredients into the slow cooker and mix it up well, assemble your meatballs and plop them into the sauce and let it cook. Couldn’t be easier. I’m thinking this would be easily assembled the night before even. I’ll definitely be cooking them this way more often (well as often as he lets me!).
Slow-Cooker Spaghetti & Meatballs
My own recipe
1 onion, diced
2 cloves garlic, chopped
1 can fire-roasted diced tomatoes
4 small cans tomato sauce
2 small cans tomato paste
A couple of dashes of Worcestershire sauce
1/4-1/2 cup red wine (optional)
1 tsp white granulated sugar
4-5 fresh basil leaves, chopped (or 1-2 tsp dried Italian seasonings)
2-3 fresh stems of thyme
1 tsp oregano
2 bay leaves
seasonings to taste: Tony’s, garlic and onion powders, salt, red pepper flakes
1 lb. ground beef
1/2 cup bread crumbs
1 tsp Italian seasonings
1 tsp salt
1/2 cup Parmesan cheese
spaghetti noodles for serving
Spray the crockpot dish with nonstick spray. Add all of the sauce ingredients to the dish, mix well.
In a medium-sized bowl, mix the meatball ingredients just till mixed. Don’t over mix, or they’ll be tough. Place them into the crockpot, sinking them down into the sauce.
Cover and cook on low for 8 hours. When done, taste for seasoning, remove bay leaves and thyme sprigs, then serve over pasta.