We make this yummy crock pot spaghetti all the time! Buttery noodles topped with a flavorful meaty sauce—DELISH!
Slow Cooker Spaghetti? Yes, Please!
Crock pot spaghetti is a family favorite around our house! It’s BEYOND easy to make in the slow cooker.
In the morning, combine all the ingredients in the crock pot and cook for 8-10 hours. By dinner time, your house will be filled with the smell of delicious spaghetti sauce. All you have to do is prepare the noodles and pour the sauce on top. Don’t forget the garlic bread to go with it!
This recipe makes enough sauce for about two pounds of spaghetti (equivalent to two 16 oz. packages of noodles). It was very simple to make, and very flavorful. We like to make a big batch and freeze the rest for other dinners. This sauce freezes wonderfully and it’s really simple to thaw and eat later.
How to Make Crockpot Spaghetti
MEAT. Begin by adding the ground beef and Italian sausage to a large skillet over medium heat. Cook the meat, breaking it 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 the 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. Serve with cooked spaghetti noodles.
- To make this crock pot spaghetti recipe even easier, keep cooked ground beef/sausage in the freezer. I like to buy a large batch when it’s on sale. I keep some raw in the freezer. I’ll also cook up a batch, portion it, and keep it in the freezer. When you’re ready to make this sauce, just grab a frozen portion and throw it in the crock pot.
- Sneak in some veggies. Adding shredded carrots is particularly good since they’ll also help combat the acidity.
- Top with your favorite cheese such as parmesan, mozzarella, cheddar.
- Spice it up with red chili peppers or hot sauce.
Instant Pot Directions
You can speed up the process and still get a nicely blended sauce full of flavor by using a pressure cooker.
- Use the sauté button to brown your meat. Darin and excess oil.
- Add remaining ingredients. Plus ½ c 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 and place valve to seal.
- Cook on High pressure for 20 minutes.
- Natural release for about 15 minutes, then manual release and remaining pressure.
Whether you make it in the slow cooker or instant pot – they’re both easy!
Recipe FAQ + Tips
Can I cook pasta in the sauce: Technically you can cook pasta in the sauce. Break the pasta into thirds and add them to the sauce during the last hour of cooking time. Cook until tender. You may need to add some extra liquid to adjust for the absorption that the pasta will need.
However, I like to cook pasta separately because I don’t want to risk getting over cooked gummy noodles. If you want to cook your pasta ahead of time you definitely can. Store it in an airtight container in the fridge for 3-5 days. To reheat, drop the pasta into a pot of boiling water for 2-3 minutes.
What kind of noodles can I use? Any kind of pasta you like, angel hair, penne, bow tie, etc…
How to store the sauce? This makes quite a bit of sauce, enough for 2 lbs of pasta. I like to store half the sauce in the freezer to use another day. The sauce will keep in the fridge for 3-4 days or the freezer for 3-6 months.
Can you use fresh tomatoes? Substitute 13 fresh tomatoes (about 9 lbs). Prep the tomatoes by removing the skin, dice into quarters. Chop ½ of the tomatoes in a blender to resemble stewed tomatoes. Add to the pot. Place the other ½ in the tomatoes and blend to resemble chopped tomatoes. Don’t over process.
- To remove the skin: bring a pot of water to boil. Boil the tomatoes for 10-15 seconds then plunge in a bowl of ice water. The skin will peel right off.
To add another layer of flavor try using roasted tomatoes. (Link to the roasted tomato post from March).
What sides go well with this crock pot spaghetti?
- Any salad, especially Caesar Salad
- Bread—we love bread sticks or garlic bread
- Appetizer like Bruschetta or Caprese Kabobs
For more spaghetti recipes, check out:
Crock Pot Spaghetti Recipe
- 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
- Add the 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 the 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. Serve with cooked spaghetti noodles.