Crock Pot Italian Spaghetti From Crock Pot Slow Cookers

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Cook Time

6-8 hours on LOW
3-5 hours on HIGH

Slow Cooker

Yields

6 servings

　

Ingredients
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, seeded and diced
1 celery rib, sliced
1 1/2 pounds ground beef
1 medium carrot, diced
6 mushrooms, sliced
8 ounces canned tomato sauce
1 1/2 cups water
14 ounces stewed tomatoes, chopped, including liquid
2 teaspoons fresh oregano, minced
1 teaspoon Italian parsley, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons sugar
8 ounces uncooked spaghetti, broken into thirds
　
Directions
1. In a medium skillet, sauté the onion, garlic, green pepper and celery.
2. Add the beef and brown.
3. Drain any grease and pour the beef and vegetables into the Crock-Pot® slow cooker.
4. Add the carrot, mushrooms, tomato sauce, water, stewed tomatoes with the liquid, oregano, parsley, salt, pepper and sugar.
5. Cover; cook on Low 6 to 8 hours (or on High for 3 to 5 hours).
6. One hour before serving, turn to High and stir in the dry spaghetti. Cover and cook until the noodles are tender.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.