Farmhouse Crock-Pot Spaghetti - Recipe

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FARMHOUSE CROCK-POT SPAGHETTI

A DELICIOUS spin on traditional Italian spaghetti with meat sauce that oozes "homestyle" flavor reminiscent of authentic country cooking. Prep time is minimal since the spaghetti cooks in the Crock-Pot as well -- all you need to do is brown the beef, and no chopping is involved, either! A simple Italian garden salad (Romaine lettuce, tomato, red onion, shredded cheese) and a good hunk of cheesy garlic bread or Texas toast would really round out the meal. For a fitting and fabulous dessert, consider "Granny Smith Chocolate Oatmeal Pie" (in my cookbook), that truly tastes like "granny" baked it! ;-)

2 pounds lean ground beef
2 tablespoons Worcestershire sauce
4-1/2 teaspoons salt, divided
2 tablespoons extra virgin olive oil (EVOO)
2 tablespoons dry minced onion
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon dried oregano
1 (24 oz.) jar Classico Four Cheese pasta sauce
1 (46 oz.) bottle Campbell’s tomato juice
1/3 cup sugar
1/4 cup half-and-half cream
12 oz. vermicelli or spaghetti, broken in half
Grated Parmesan cheese, for serving

Heat EVOO in a large skillet over medium heat. Brown ground beef well with Worcestershire sauce and 1-1/2 teaspoons salt. Place in a sprayed Crock-Pot when cooked.

Add all remaining ingredients except dry spaghetti and stir well.

Cover and cook on LOW for 5 to 7 hours.

Turn to HIGH the last hour and stir in dry spaghetti.

Serve “Farmhouse Crock-Pot Spaghetti” sprinkled with plenty of grated Parmesan cheese.

Cook's Notes:

Do not cook longer than 7 hours or it will take on a slight burnt flavor.

Try with rustic macaroni shapes such as rigatoni, mostaccioli, wagon wheels, gnocchi, cavatappi, or large elbows.

Can sprinkle shredded Parmesan cheese or a Mozzarella/Cheddar mix on spaghetti when serving.

Chopped ripe olives would be a nice addition.

Make “Spaghetti Sandwiches” with leftovers using garlic Texas toast! :-)

Submitted by: Carol

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Farmhouse Crock-Pot Spaghetti

· Dec 30 · #189385

Phyllis (Virginia) says:

Am going to cut this down in size. Sounds fantastic, Carol. Looking forward to more.

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