Ingredients:

  • 1 pound (454g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 (6 ounce/170g) can tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley (for garnish)
  • 1 pound (454g) spaghetti noodles
  • Grated Parmesan cheese (for serving)

Instructions:

  1. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
  2. Add chopped onion and minced garlic to the skillet with the beef. Sauté until softened, about 5 minutes.
  3. Transfer the browned beef and onion mixture to the slow cooker.
  4. Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, thyme, red pepper flakes (if using), salt, and pepper.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  6. About 30 minutes before serving, cook the spaghetti according to package directions. Drain well.
  7. Stir the cooked spaghetti into the slow cooker sauce. Let it sit for a few minutes to absorb the flavors.
  8. Serve hot crock pot spaghetti, garnished with fresh parsley and grated Parmesan cheese.