Ingredients:

  • 1 pound (450g) ground beef
  • ½ cup (60g) breadcrumbs (Italian seasoned is ideal)
  • ¼ cup (30g) grated Parmesan cheese, plus more for serving
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 (28 ounce/794g each) cans crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 (6 ounce/170g) can tomato paste
  • 1 cup (240ml) beef broth
  • 2 tablespoons granulated sugar
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 pound (450g) spaghetti, uncooked

Instructions:

  1. Prepare the Meatballs: Combine all meatball ingredients in a large bowl. Gently mix until just combined (don't overmix!). Form into small meatballs.
  2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened.
  3. Build the Sauce: Add sautéed onions and garlic to the slow cooker. Stir in crushed tomatoes, tomato sauce, tomato paste, beef broth, sugar, oregano, basil, red pepper flakes (if using), salt, and pepper.
  4. Add Meatballs: Gently place the meatballs into the sauce in the slow cooker. Ensure they are submerged as much as possible.
  5. Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  6. Add Pasta: During the last hour of cooking (on low) or the last 30 minutes (on high), break the spaghetti in half and stir it into the sauce, making sure the pasta is submerged. Get ready for amazing slow cooker pasta!
  7. Finish & Serve: Cook until the pasta is tender, stirring occasionally. Let stand for 10 minutes before serving. Garnish with Parmesan cheese and fresh basil, if desired.