• 1 med. onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, seeded and diced
  • 1 rib celery, sliced
  • 1 1/2 lb. ground beef
  • 1 med. carrot, diced
  • 6 mushrooms, sliced
  • 2 - 8 oz. cans of tomato sauce
  • 1 1/2 c. water
  • 14 oz. can stewed tomatoes, chopped, including liquid
  • 2 tsp. fresh oregano, minced
  • 1 tsp. italian parsley, minced
  • 1 1/2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 2 tsp. sugar
  • 8 oz. dry spaghetti, broken into thirds

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Slow Cooker Italian Beef Spaghetti is best if served with Parmesan cheese and a basket full of bread or garlic bread! Yum!

  1. In a medium skillet, saute the onion, garlic, green pepper and celery.
  2. Add the beef and brown.
  3. Drain any grease and transfer the beef and vegetables into the slow cooker.
  4. Add the carrots, mushrooms, tomato sauce, water, stewed tomatoes with the liquid, oregano, parsley, salt, pepper and sugar.
  5. Cover. Cook on Low 6-8 hours or on High 3-5 hours.
  6. One hour before serviing, turn the crock pot to High and stir in the dry spaghetti.
  7. Cover. Cook until the noodles are tender to your liking.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

spaghetti

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