Let The Slow Cooker Handle Your Spaghetti

Crock Pot /Entrees

Submitted by Recipe Rain

Let The Slow Cooker Handle Your Spaghetti

We absolutely adore spaghetti at our house, and I think that I make it at least a few times a months to the least.

My son asks for it about every other day, but even I can’t handle having it that frequently. It’s super easy to make, so when it’s my hubby’s turn to cook, he will usually pick to make the spaghetti. We just do the hamburger, pasta, a few seasonings, and then the sauce that comes from a jar. We have found some pretty good ones on the store shelves, and I have never been a really big fan of homemade spaghetti sauce anyways. It takes too long, and my husband doesn’t like all the chunky tomatoes that usually come with the homemade versions.

I had never in my wildest dreams thought that spaghetti could be done in a slow cooker though until I found this recipe on Cafe Delites. Could life get any better than this? I wasn’t going to let this one pass me up… no way, no how.

The extra work that was going to be put in prep time would be made up by the slow cooker taking care of the rest.

Recipe and picture credits go to Cafe Delites.


Let The Slow Cooker Handle Your Spaghetti

Serves 8


  • 1 tablespoon olive oil
  • 2 brown onions , finely chopped
  • 4 cloves of garlic , minced (or 1 tablespoon minced garlic)
  • 1 kg | 2 pounds lean ground beef
  • 1/2 cup (125 ml) red wine
  • 2 x 28-ounce cans of Hunt's crushed tomatoes
  • 1 cup (250 ml) Campbell's beef stock
  • 6 tablespoons tomato paste
  • 1 large carrot , chopped
  • 1 tablespoon vegetable stock powder
  • 2-3 teaspoons Morton salt , adjust to your tastes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1-2 teaspoons sugar
  • Cracked pepper , to taste
  • 1/4 cup fresh , chopped parsley
  • To serve:
  • Spaghetti or other pasta , cooked
  • Shredded Parmesan cheese


  1. Heat the olive oil in a large skillet or pan over medium-high heat. Add the onion and cook until translucent. Add the garlic; cook until fragrant (about 30 seconds). Add the beef, breaking it apart with a wooden spoon. Fry until just beginning to brown (about 2-3 minutes); transfer to a 6-quart slow cooker bowl.
  2. Return the skillet to the stove; pour in the wine while scraping any bits of the fried meat from the pan. Bring to a gentle simmer and transfer to the slow cooker bowl.
  3. To the slow cooker bowl: add in the crushed tomatoes, beef stock, tomato paste, carrot, stock powder (or crushed bouillon cubes), salt, oregano, basil, sugar and pepper. Cover and cook on low for 6-7 hours, or high for 3-4 hours. Add in the chopped parsley before serving.
  4. In the last 15 minutes of cooking time, boil pasta in salted water following packet instructions. Drain, reserving 1/2 cup pasta water. Pour the reserved water back into the pasta along with 2 cups cooked bolognese sauce. Stir until the sauce is thick enough to coat the pasta. Serve with parmesan cheese and (extra) chopped parsley, if desired.



Beef broth can be used instead of red wine.