Ingredients:
2 pounds ground beef
1 large onion, chopped
4 cloves garlic, minced
2 cans (28 ounces each) crushed tomatoes
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup red wine (optional)
1 tablespoon sugar
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 pound spaghetti
Instructions:
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
- Transfer the beef mixture to a slow cooker. Add the crushed tomatoes, tomato sauce, tomato paste, red wine (if using), sugar, basil, oregano, parsley, crushed red pepper flakes, salt, and pepper.
- Stir to combine all the ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 20-30 minutes before serving, cook the spaghetti according to the package instructions until al dente.
- Drain the spaghetti and add it to the slow cooker, mixing well to ensure the sauce coats the pasta evenly.
- Allow the spaghetti to sit in the slow cooker for another 10 minutes to absorb the flavors, then serve hot.
Variations & Tips
For a vegetarian twist, substitute the ground beef with a mixture of diced vegetables such as bell peppers, zucchini, and mushrooms, or use a plant-based meat alternative. You can also add a splash of cream or a handful of grated Parmesan cheese towards the end of cooking for a richer sauce. If you prefer a spicier dish, increase the amount of crushed red pepper flakes or add a dash of hot sauce. For a gluten-free option, use gluten-free pasta instead of traditional spaghetti.
Enjoy!