This delicious meaty marinara is slow cooked for 4-6 hours and is the perfect hassle-free dinner!
I love to make my own marina for my Italian dishes but sometimes I just do not have the time! This is my cheat sauce. It is so easy, and because we are slow simmering the sauce all the flavors come together and create a happy dance of savory robust sauce that is SO good!Â
We will start by sautéing sweet onions and garlic in olive oil. Add the ground beef and cook until it is no longer pink. Drain and toss into the crock pot. Everything else is dumped in with the meat. Pop the lid on and come back in 4-6 hours or whenever you are ready to serve and boom! Amazing spaghetti sauce! This can easily be doubled or tripled for large crowds.Â
I like to cook al dente spaghetti noodles and toss right in the crock pot to get it all coated an then serve with a side salad and bread sticks.Â
I bet you are getting hungry.
Let us get started!
Crock Pot Spaghetti
Equipment
- Crock Pot
Ingredients
- 1 lb Grass-fed ground beef
- 1 tbsp olive oil
- 1/4 sweet or yellow onion, minced
- 2 garlic cloves, minced
- 1 24.5 oz jar marinara/spaghetti sauce I love Mezzetta marinara sauce
- 1/2 -1 can roasted style tomatoes half or whole can, it is up to you
- 1/4 cup water
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp italian seasoning
- 1/2 tsp garlic powder
- 3/4 cup grated parmesan cheese
- al dente cooked spaghetti noodles how ever much you need
Instructions
- Saute the onion and garlic in olive oil until translucent.
- Add the ground beef and cook until no longer pink. Drain the grease.
- Pour into a crock pot set on med for 4 hours and low for 6 hours
- Now add all the remaining ingredients. Stir well, put the lid on and let it do its thing!
- I like to check on it once an hour and give it a good stir.
- After 4 or 6 hours, set it to warm and cook up spaghetti noodles whenever you are ready to feast. Add the noodles, parmesan cheese and mix well. Serve.
- ENJOY!
