My Moms Slow Cooked Spaghetti
Transport your taste buds to the heart of a cozy family kitchen with "My Mom's Slow Cooked Spaghetti." This rich and hearty spaghetti recipe combines perfectly browned ground beef and Italian sausage with a medley of fragrant garlic, onion, and slow-simmered crushed tomatoes. Infused with robust Italian seasonings, a hint of sweetness from sugar, and the depth of beef broth, this slow cooker creation delivers layers of flavor with minimal effort. Served over al dente spaghetti and topped with freshly grated Parmesan and basil, it’s the ultimate comfort food for pasta lovers. Perfect for gatherings, leftovers, or a comforting weeknight meal, this dish pairs beautifully with garlic bread and a crisp side salad for a classic Italian-inspired feast. Whether you're feeding a crowd or simply savoring some nostalgic flavor, this slow-cooked spaghetti is bound to become a family favorite.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Italian sausage
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 800 grams Crushed tomatoes (canned)
- 170 grams Tomato paste
- 250 milliliters Beef broth
- 2 teaspoons Dried Italian seasoning
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 leaf Bay leaf
- 500 grams Spaghetti pasta
- 50 grams Parmesan cheese, grated
- 5 leaves Fresh basil leaves, for garnish
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the ground beef and Italian sausage to the skillet. Cook and crumble the meat until browned, about 7-8 minutes.
Transfer the cooked meat to a slow cooker.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute.
Transfer the onion and garlic mixture to the slow cooker.
Into the slow cooker, add the crushed tomatoes, tomato paste, beef broth, Italian seasoning, sugar, salt, black pepper, and the bay leaf. Stir well to combine.
Cover the slow cooker with its lid and cook on LOW for 4-6 hours, stirring occasionally to prevent sticking.
When the sauce has about 30 minutes left to cook, bring a large pot of salted water to a boil. Add the spaghetti pasta and cook until al dente according to package instructions. Drain the pasta and set aside.
Remove the bay leaf from the slow cooker sauce before serving.
Toss the cooked spaghetti with the sauce or serve the sauce ladled over the spaghetti in individual bowls.
Garnish each serving with freshly grated Parmesan cheese and a few fresh basil leaves.
Enjoy warm with some garlic bread on the side if desired!
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1175 mg | 51% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 11.7 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 888 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
