What You’ll Need
- Ground beef. Use 1 pound of 85% to 90% lean beef. Break it into small crumbles as it cooks so the meat is evenly distributed through the sauce.
- Marinara or spaghetti sauce. One 24-ounce jar forms the tomato base.
- Low-sodium beef broth. Use 3 cups to give the dry spaghetti enough liquid to cook. Water also works.
- Spaghetti. Break 12 ounces of dry spaghetti in half so the strands fit below the surface of the sauce.
- Italian seasoning. Use 1 teaspoon, or substitute a blend of dried oregano and basil.
When to Add the Spaghetti
Let the meat sauce cook first. Add the spaghetti to the hot sauce during the final 30 to 45 minutes on HIGH. Press the strands into the liquid and separate them gently with tongs the first time you stir. Start checking at 30 minutes and serve once the pasta is tender with a little bite.
How to Adjust the Sauce
If the spaghetti is still firm and the sauce looks dry, stir in a splash of broth or water and cover the slow cooker again. If the sauce looks thin once the spaghetti is tender, let it stand uncovered for 5 to 10 minutes before serving. Finish with grated Parmesan or red pepper flakes if you like.
5-Ingredient Slow Cooker One-Pot Spaghetti with Ground Beef Recipe Card
Spaghetti cooked directly in a savory tomato sauce with ground beef and Italian herbs.
- Prep time — About 15 minutes, including browning the beef
- Sauce cook time — 3 to 4 hours on LOW or 1½ to 2 hours on HIGH
- Pasta cook time — 30 to 45 minutes on HIGH
- Servings — 6
Ingredients
- 1 pound ground beef, 85% to 90% lean
- 1 jar (24 ounces) marinara or spaghetti sauce
- 3 cups low-sodium beef broth or water, plus up to ½ cup more if needed
- 12 ounces dry spaghetti, broken in half
- 1 teaspoon Italian seasoning or a blend of dried oregano and basil
Instructions
- Cook the ground beef in a skillet over medium-high heat, breaking it into crumbles, until it reaches 160°F (71°C). Drain off excess fat.
- Transfer the beef to the slow cooker. Add the marinara, 3 cups of broth, and Italian seasoning. Stir to combine.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 1½ to 2 hours.
- Stir the hot sauce and add the dry spaghetti. Press the strands down until mostly submerged. If needed, add up to ½ cup more broth or water.
- Cover and cook on HIGH for 30 to 45 minutes, stirring once or twice and gently separating any clumps with tongs. Start checking at 30 minutes and cook until the spaghetti is tender.
- Stir well. Add a splash of broth or water if the sauce is too thick, or let it stand uncovered for 5 to 10 minutes if it’s thinner than you like. Serve hot.