Crockpot Spaghetti is one of those easy dinner recipes we come back to again and again. It has all the classic flavors everyone loves with Spaghetti, but the slow cooker does most of the work for you. It’s hearty, family-friendly, and perfect for busy nights when you want something simple and filling on the table.
It’s made with ground beef, mild Italian sausage, tomatoes, tomato paste, garlic, herbs, and a little sugar (yes, sugar!) Serve it with cooked spaghetti, fresh herbs, garlic bread, and a simple salad for an easy family dinner.
For even more spaghetti, try Spaghetti Pie, Baked Spaghetti, and even Chicken Spaghetti!
Why you’ll love it + Why it works:
- Easy for Busy Days. Brown the meat, add everything to the slow cooker, and let the sauce cook while you get on with your day.
- Feeds a Crowd. Two pounds of meat and a hearty tomato sauce make plenty for family dinners, Sunday meals, or gatherings.
- Beef + Sausage Add Flavor. Using both gives the sauce a richer, more savory flavor than ground beef alone.
- Low and Slow Works. The long cooking time gives the tomatoes, herbs, and meat plenty of time to come together.
- Fresh Noodles Stay Tender. Cooking the spaghetti separately keeps it from getting soft or mushy in the slow cooker.
Crock Pot Spaghetti Ingredients
- Ground beef (1 pound): Adds hearty flavor, protein, and texture to the spaghetti sauce.
- Variations: All beef: Use 2 pounds ground beef.
- Spicier: Use hot Italian sausage instead of mild.
- Lighter: Use ground turkey in place of the beef.
- Meatballs: Use cooked Italian meatballs instead of ground meat.
- Bulk mild Italian sausage (1 pound): Adds savory seasoning and extra richness to the meat sauce. See our Italian Meatballs Recipe.
- Tomato sauce (1 can, 29 ounces): Creates the smooth tomato base for the sauce.
- Diced tomatoes (1 can, 14.5 ounces): Adds tomato pieces and texture.
- Stewed tomatoes (1 can, 14.5 ounces): Adds a slightly sweeter, cooked tomato flavor and help make the sauce hearty.
- Tomato paste (1 can, 6 ounces): Thickens the sauce and adds concentrated tomato flavor.
- Italian seasoning (1 teaspoon): Adds a blend of classic Italian herbs.
- Garlic powder (2 teaspoons): Adds savory garlic flavor throughout the sauce.
- Dried basil (1 teaspoon): Adds sweet herb flavor that pairs perfectly with tomatoes.
- Dried oregano (1 teaspoon): Adds classic Italian-style flavor and depth.
- Sugar (1 tablespoon): Balances the acidity of the tomatoes and rounds out the sauce.
- Spaghetti Noodles (16 ounces): To be cooked separately so they not get mushy.
How to Make Crockpot Spaghetti
MEAT. Add ground beef and Italian sausage to a large skillet over medium heat.
Slow Cooker Size: Use a 6-quart or larger slow cooker so there is plenty of room for the sauce to simmer.
Cook, breaking up into small chunks, until browned and cooked through.
Remove the meat from the skillet using a slotted spoon, and transfer to a crock pot.
SAUCE. Add tomato sauce, diced tomatoes, stewed tomatoes, tomato paste, Italian seasoning, garlic powder, basil, oregano, and sugar to the crock pot and stir to combine.
SLOW COOK. Cook on LOW heat for 8-10 hours (or on HIGH for 4-5 hours). Taste the sauce before serving and add salt, pepper, or a little more sugar if needed. Serve over cooked spaghetti noodles and top with freshly grated Parmesan and chopped parsley or basil.
Serve with favorites like Garlic Bread, Caesar Salad, Green Beans, Roasted Broccoli, etc.
Kristyn’s Recipe Tips
- Use a slotted spoon to transfer the meat so extra grease stays behind in the skillet.
- Stir the tomato paste well into the sauce so it blends evenly.
- For added flavor: Brown ½ to 1 diced onion with the meat. Or add 2 to 3 minced garlic cloves with the meat during the last minute of browning.
- Cook the noodles separately right before serving so they do not get mushy.
- Prep ahead: Brown the beef and sausage up to 1 to 2 days ahead and refrigerate. In the morning, add the meat and remaining sauce ingredients to the crockpot and start cooking.
Instant Pot Directions
- Use the sauté button to brown your meat. Drain excess oil.
- Add remaining ingredients. Plus ½ cup beef broth to ensure you have enough liquid to pressurize the pot.
- Do not mix the ingredients. Just add them one on top of the other without mixing.
- Lock on the lid, place the valve to seal, and cook on High pressure for 20 minutes.
- Natural release for about 15 minutes, then manually release the remaining pressure.
Crockpot Spaghetti Recipe
Ingredients
- 1 pound ground beef
- 1 pound bulk mild Italian sausage
- 1 (29-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can stewed tomatoes
- 1 (6-ounce) can tomato paste
- 1 teaspoon Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon sugar
- 16 ounces spaghetti noodles
Instructions
- Add ground beef and Italian sausage to a large skillet over medium heat.
- Cook, breaking up into small chunks, until browned and cooked through. Remove the meat from the skillet using a slotted spoon, and transfer to a crock pot.
- Add tomato sauce, diced tomatoes, stewed tomatoes, tomato paste, Italian seasoning, garlic powder, basil, oregano, and sugar to the crock pot and stir to combine.
- Cook on LOW heat for 8-10 hours (or on HIGH for 4-5 hours). Taste the sauce before serving and add salt, pepper, or a little more sugar if needed. Serve over spaghetti and top with freshly grated Parmesan and chopped parsley or basil.
Notes
- Brown the ground beef and sausage before adding them to the crockpot for the best flavor and texture.
- Use a slotted spoon to transfer the meat so extra grease stays behind in the skillet.
- Stir the tomato paste well into the sauce so it blends evenly.
- Cook the noodles separately right before serving so they do not get mushy.
- Make-ahead tip: make the sauce a day ahead and refrigerate it, then reheat and serve over freshly cooked spaghetti.
Nutrition
Recipe FAQ
We cook the spaghetti separately so it stays al dente and does not get soft or gummy while the sauce cooks all day. It also lets everyone add as much sauce as they like.
Sauce too thick? Add a splash of beef broth, water, or tomato sauce.
Sauce too thin? Remove the lid for the last 20 to 30 minutes and let some of the liquid cook off.
Keep cooled crockpot spaghetti sauce in an airtight container in the refrigerator for 3-4 days or in the freezer for 3-6 months.
Reheat large portions of leftovers in a crock pot or saucepan, or smaller portions in the microwave.
Yes! Because the noodles are cooked separately, you can freeze the meat sauce without worrying about mushy pasta. Thaw the sauce, reheat, and make fresh spaghetti when you are ready to serve.
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This recipe was originally published May 2020.
Easy to make and who doesn’t love a delicious spaghetti sauce that you can throw in the crockpot and be ready by dinner time! Whole family loves this!
YUM – I’m always looking for a delicious recipe like this!
Love a crockpot recipe! Spaghetti is always such an easy and fulfilling meal in our house.
I have a pretty good crock pot recipe, but this one was delicious as well. The addition of the sausage really adds a delicious flavor.
I just loved being able to throw it all in the crock pot and not having to worry about it when things get crazy around dinner time.
We love this crock pot version! Spaghetti is my go-to..my family loves it!
I love any recipe that goes in the crockpot. Mostly because its convienent and dinner is waiting for me.it helps that my family loves spaghetti!