I have seen recipes for years and years where people cook their spaghetti and meat sauce all day in the slow cooker. I have never, ever tried this before. My thing is that it’s really not that complicated to make spaghetti and meat sauce in the first place…so why not just do it on the stove and not the slow cooker? I had this cynical point of view until one day when I realized that I had a very short window between gymnastics and soccer to squeeze dinner in for my family…the perfect storm for a stressful meal. I thought that would be the best time to give this old method a try…and you know what…I loved it!!! It was fabulous and easy (two things I look for in a meal!). Plus, I added in spinach which gave my meal an even added bonus. Yes, you have to brown your ground beef before you start, but I managed to do that while drinking my morning coffee and watching the news. Pretty simple.
The next time you have a crazy busy day, try making your spaghetti and meat sauce in the slow cooker…you’ll be pleasantly surprised.
1 pound ground beef, browned and crumbled
1 onion, sliced
1 jar of store bought spaghetti sauce (any variety)
2 cans of tomato soup (undiluted)
1 box of frozen spinach, thawed and all excess water squeezed out
1 pound penne pasta noodles (uncooked!)
Fresh basil and/or Parmesan cheese to garnish
In your slow cooker, add in your browned ground beef, onion, spaghetti sauce and both cans of tomato soup. Stir, cover and cook 6 to 8 hours on low or 3 to 4 hours on high.
About 30 minutes before you’re ready to eat, change the setting on your slow cooker to high (if it wasn’t before) and add in your spinach and penne noodles. Stir and re-cover for another 30 minutes.
Ladle your spaghetti and meat sauce into bowls and garnish with fresh basil and Parmesan cheese.
Easy and simple. My kind of supper.