A hearty and satisfying family meal that combines the beloved flavors of traditional spaghetti with the convenience of slow cooking.
Ingredients
Scale:
8 ounces spaghetti (broken into thirds)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
1 cup chicken or vegetable broth
1 tablespoon olive oil
1 pound ground beef or Italian sausage (optional for a heartier dish)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)
Instructions
In a large skillet over medium heat, add the olive oil. If using, cook the ground beef or Italian sausage until browned, breaking it up with a spatula, about 5-7 minutes. Drain excess fat.
In a slow cooker, combine the crushed tomatoes, tomato sauce, chicken or vegetable broth, oregano, basil, salt, and pepper. Stir well to combine.
Add the cooked meat to the slow cooker, if using, and mix until evenly distributed.
Gently fold in the broken spaghetti, ensuring it is submerged in the sauce mixture. Add more broth if necessary.
Cover the slow cooker with its lid and cook on low for 4-5 hours or on high for 2-3 hours, or until the spaghetti is tender.
About 15 minutes before serving, sprinkle the mozzarella cheese over the top of the pasta. Cover and allow the cheese to melt.
Once cooked, stir the pasta gently to combine the melted cheese throughout the dish. Garnish with fresh basil leaves before serving.
