Go Back
Spaghetti and Meatballs in Slow-Cooked Tomato Sauce
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Bowl
  • Large Pot

Ingredients
  

  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 (28 oz) cans crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 12 oz spaghetti
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • Combine the ground beef, breadcrumbs, egg, half the chopped onion, half the minced garlic, salt, and black pepper in a large bowl. Mix just until blended, then shape into 12 meatballs.
  • Add the crushed tomatoes, tomato paste, remaining onion, remaining garlic, oregano, and basil to the slow cooker. Stir to combine.
  • Place the meatballs into the sauce. Cover and cook on low for 6 hours.
  • About 15 minutes before serving, cook the spaghetti in a large pot of boiling water according to package directions. Drain well.
  • Serve the spaghetti topped with meatballs and sauce. Sprinkle with grated Parmesan cheese.

Notes

Stir the sauce once halfway through cooking if you are nearby, but avoid lifting the lid too often. The meatballs hold their shape best when the beef mixture is not overworked during mixing. Leftovers reheat well the next day with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Bowl, Large Pot