Crock-Pot Spaghetti Recipe (2024)

In a large skillet on the stove-top, brown and crumble both the ground beef and Italian sausage until no longer pink. Drain off any excess fat and add the cooked meat to a 6 quart or larger slow cooker.

1 Pound Extra Lean Ground Beef –1 Pound Ground Italian Sausage

To the slow cooker add the crushed tomatoes, onion, tomato paste, garlic, basil, black pepper, oregano, salt and red pepper flakes and stir to combine.

56 Ounces Canned Crushed Tomatoes –1 Medium Yellow Onion –3 Tablespoons Canned Tomato Paste –2 Cloves Garlic –1 Teaspoon Dried Basil –½ Teaspoon Freshly Ground Black Pepper –½ Teaspoon Dried Oregano –¼ Teaspoon Kosher Salt –¼ Teaspoon Crushed Red Pepper Flakes

Cover and cook the sauce for 3 hours on HIGH or 5 hours on LOW.

Remove the lid from the slow cooker and add the chicken broth and spaghetti noodles, breaking the noodles in half to make them fit in the slow cooker. Push and stir the noodles into the sauce to make sure they are coated in the sauce and not clumped up together.

1 ½ Cups Low-Sodium Chicken Broth –1 Pound Spaghetti Noodles

Recover the slow cooker and continue to cook for 1 1/2 hours on LOW, stirring every 30 minutes. Cook until the pasta is cooked through.

Serve pasta on plates, garnishing with freshly shredded or grated Parmesan cheese and enjoy!