This recipe for crockpot spaghetti is probably my husband’s favorite dinner, and it’s super-easy. The kicker is that you throw uncooked spaghetti into the pot along with everything else, so there’s no need to boil and strain anything.
This is a very slightly modified version of a recipe I found in the cookbook Fix it and Forget It — which, interestingly, is a book I got rid of years ago, but I still make this one recipe regularly.
1 pound ground beef (I have also used ground sausage, but we prefer beef)
1 small onion
3 cups tomato juice
8 oz can of tomato sauce
Various spices (I like garlic powder, oregano, and Italian seasoning)
8 oz spaghetti
1. Chop the onion
2. Brown the ground beef in a skillet with the chopped onion
3. Put beef/onion mixture, tomato sauce, tomato juice, and seasonings into a sprayed crockpot
4. Cook on High for three hours, OR Low for six or seven hours
5. Break up uncooked spaghetti into 3-4 pieces each and add it to the pot.
6. Cook on High for 30 minutes, stirring about every 8-10 minutes
My husband really likes his spaghetti with bread, so depending on what mood I’m in, I either make something in the bread machine or heat up some frozen garlic bread from the store.