Ingredients
Method
- In a large skillet over medium-high heat, brown 1½ lbs ground beef together with the diced onion until the meat is thoroughly cooked and no longer pink. Drain any excess grease from the pan.
- Transfer the browned ground beef and onion into the bottom of a 6-quart slow cooker. Add the 3 cloves of minced garlic on top of the meat mixture.
- Pour in the 24 oz jar of spaghetti sauce, the 14.5 oz can of undrained diced tomatoes, 2 tablespoons of tomato paste, and 1 cup of beef broth. Stir everything together until the tomato paste is fully incorporated into the sauce.
- Add the 1½ teaspoons Italian seasoning, ½ teaspoon oregano, ½ teaspoon garlic powder, 1 teaspoon sugar, ½ teaspoon salt, and ½ teaspoon black pepper. Give the sauce one more good stir. Cover and cook on LOW for 5-6 hours.
- About 20-30 minutes before serving, break the 12 oz of dry spaghetti noodles in half and push them down into the sauce, making sure they are mostly submerged. Cover and continue cooking on LOW for 20-30 minutes, stirring once halfway through, until noodles are just tender and cooked through.
- Serve immediately topped with freshly grated Parmesan cheese and your favorite sides. Enjoy!
Nutrition
Notes
Browning the meat first is key! Don't skip this step — it adds so much depth of flavor to the final sauce and also allows you to drain the excess grease so the sauce doesn't end up greasy.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the sauce and noodles separately so the noodles don't get too soft overnight. The meat sauce (without noodles) freezes well for up to 3 months.
Prefer to cook noodles separately? Simply cook 12 oz of spaghetti on the stovetop according to package directions and serve the slow cooker meat sauce right over the top. This is a great option if you are making this for a crowd or want to avoid any guesswork with noodle timing.