2 lbs. ground chuck, browned and drained
1 cup chopped onions
2 cloves garlic, minced
2-15-oz. cans tomato sauce
2-3 tsp. Italian seasoning (or substitute with basil, thyme, oregano
1 1/2 tsp. salt
1/4 tsp. pepper
2 4-oz. cans sliced mushrooms, drained
6 cups tomato juice (do not substitute)
16 -oz. dry spaghetti, broken into 4-5 inch pieces
Parmesan cheese (grated)
Combine all ingredients except spaghetti and cheese in 4-quart (or larger) slow cooker.
Cover, Cook on Low 6-8 hours, or High 3-5 hours. Turn to High during last 3;0 minutes and stir in dry spaghetti. If spaghetti is not fully cooked, continue cooking another 10 minutes, check it to make sure it is not becoming over-cooked.
Sprinkle individual servings with Parmesan cheese.
For a little variation, add 1 tsp. dry mustard and 1/2 tsp allspice in Step 1. I ADDED THE MUSTARD AND ALLSPICE!
I don't usually use canned mushrooms. However, it was fine (and easy) for this recipe.
DO NOT SUBSTITUTE FOR THE TOMATO JUICE. It gives a nice flavor and the liquid is needed to cook the dry spaghetti.
If you make this recipe, and I hope you will, let me know how you like it and any suggestions or comments.
How do you like my new colored measuring spoons? I like the colors and there are 2 additional sizes (1/2 Tbsp and 2 Tbsp) that are handy. I mixed the different spices for the Italian seasoning.
It is a great time of the year to use Crockpots. And during these busy holidays this is a nice easy recipe to ease the pressures of hectic schedules.