Skip to main content

Slow cooker spaghetti

by Justin Segelstrom

This slow-cooker spaghetti is a family favorite. It’s packed with flavor and so easy to make. The slow-cooked sauce has a rich, deep flavor, thanks to the combination of Italian sausage, tomatoes, and a splash of red wine. The best part? You can set it and forget it, letting the sauce slowly develop while you go about your day.

Ingredients

  • 2 lbs Italian sausage, casings removed (mild or hot) – or use a combination of 1 pound sausage and 1 pound ground beef
  • 1 small onion, chopped (optional)
  • 3-4 garlic cloves, minced
  • 1 (28-ounce) can diced tomatoes
  • 2 (6-ounce) cans tomato paste
  • 2 (15-ounce) cans tomato sauce
  • 1 cup water
  • 3 teaspoons dried basil
  • 2 teaspoons dried parsley flakes
  • 1½ teaspoons brown sugar
  • 1 teaspoon salt
  • ¼-½ teaspoon crushed red pepper flakes
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup red wine (a good Cabernet!)
  • 1 lb thin spaghetti

Instructions

  1. In a large skillet, brown the Italian sausage (or ground beef) along with the chopped onion over medium heat. Cook until the meat is no longer pink and the onions are soft. Drain the excess grease.
  2. Transfer the browned meat and onions to your slow cooker.
  3. Add the minced garlic, diced tomatoes, tomato paste, tomato sauce, and water to the slow cooker.
  4. Sprinkle in the basil, parsley, brown sugar, salt, crushed red pepper flakes, and black pepper. Stir everything together until well combined.
  5. Pour in the red wine and give it another stir.
  6. Cover and cook on low for 3 to 4 hours, allowing the flavors to meld together.
  7. When ready to serve, cook the spaghetti according to the package instructions. Drain well.
  8. Spoon the rich, flavorful sauce over the cooked spaghetti and garnish with a sprinkle of Parmesan cheese if desired.