Instructions
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In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
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Add the chopped onion and minced garlic to the skillet. Sauté until the onion is soft and translucent.
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Transfer the meat mixture to a slow cooker. Stir in the crushed tomatoes, tomato sauce, tomato paste, red wine (if using), sugar, basil, oregano, parsley, red pepper flakes, salt, and pepper.
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Mix everything well, then cover and cook:
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On low for 6–8 hours
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Or on high for 3–4 hours
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About 30 minutes before serving, cook the spaghetti according to package directions until al dente.
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Drain the pasta and stir it into the slow cooker, ensuring the noodles are well coated with sauce.
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Let it sit in the slow cooker for an additional 10 minutes to allow the flavors to blend. Serve warm.
Variations & Tips
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Vegetarian Option: Replace ground beef with a blend of diced vegetables like bell peppers, mushrooms, and zucchini, or use a plant-based meat alternative.
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Creamy Twist: Stir in a splash of cream or a handful of Parmesan cheese near the end of cooking for a richer, more indulgent sauce.
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Turn Up the Heat: Love spice? Add more red pepper flakes or a dash of hot sauce.
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Gluten-Free Alternative: Simply swap in gluten-free spaghetti to accommodate dietary needs.
This slow-cooked spaghetti is a true crowd-pleaser — easy to prepare, full of flavor, and perfect for bringing people together. Whether you're feeding your family or sharing it at a potluck, it’s sure to be remembered and requested again and again.
