Slow Cooker Spaghetti Recipe
2-lbs (1kg) ground chuck, browned and drained lean or regular is fine)
1 cup chopped onion
2 cloves garlic, minced
2 cans *(15 oz each - 420g) tomato sauce
2 to 3 teaspoons Italian seasoning
2 cans (4 oz each - 110g) sliced mushrooms, drained
6 cups tomato juice (1-large tin is 6 cups of juice)
1 package (16-oz - 450g) dry spaghetti-broken in half
Combine all ingredients (except dry spaghetti) in stoneware; stir well. Cover and cook on LOW 6 to 8 hours (HIGH: 3-5 hours)
Turn on HIGH during last hour and stir in dry spaghetti.
I serve with meatballs or Italian sausage, buns and butter. A salad is also a nice side dish.
Please note: that it is a lot of liquid but all the liquid is absorbed in the last hour when the dry spaghetti is added. I also use whole wheat spaghetti.
*If you can't find 15 oz. tins of tomato sauce I have used two tins of 14-oz tomato sauce and it turns out great each time.
This is delicious and is a family favorite now.
A great sounding family recipe!
I have added the metric conversions for this recipe. There is some flexibility in the quantities as Carol suggests - it won't make much difference if you use 14oz tins or 15oz tins.
Just like with most crock pot cooking you don't need to measure everything perfectly :-)
Lisa "The Crock Cook"