Church Supper Spaghetti (Print Version)

# Ingredients:

→ Meat

01 - 2 pounds of ground beef or Italian sausage

→ Aromatics

02 - 4 garlic cloves, finely chopped

03 - 1 onion, diced into small pieces

→ Sauce Base

04 - 1 can (14.5 oz) of chopped tomatoes, optional

05 - 2 jars (24 oz each) of your favorite pasta sauce

06 - 1 teaspoon of sugar

07 - 2 teaspoons of Italian herb blend

08 - 1 teaspoon of salt (adjust to your liking)

09 - Half a teaspoon of ground black pepper

→ Pasta

10 - 4 cups of water or low-salt beef broth

11 - 1 pound of spaghetti, broken into halves

→ Toppings

12 - Half a cup of grated Parmesan cheese, optional

13 - 1 cup of shredded mozzarella cheese, optional

14 - Parsley or fresh basil for garnish

# Instructions:

01 - Heat up a skillet on medium. Cook the beef with onion and garlic until the meat is browned all over. Get rid of any extra grease.

02 - Put the browned meat mixture in your slow cooker. Mix in the pasta sauce, chopped tomatoes if you’re using them, seasonings, sugar, salt, and pepper.

03 - Cover it up and let it cook. Choose LOW for 4 to 5 hours or HIGH for 2 to 3 hours.

04 - Around 30 minutes before it’s done, pour in the spaghetti and water (or broth). Push the noodles under the sauce so they’re fully covered.

05 - Keep it on HIGH for around 30 to 40 more minutes. Stir once halfway through so the noodles don’t stick together. They’re ready when tender.

06 - If you like, sprinkle mozzarella over the top in the last 10 minutes and let it melt while still cooking.

07 - Serve warm and top it off with Parmesan and a bit of fresh herbs.

# Notes:

01 - Want it creamy? Mix in ½ cup of ricotta or cream cheese when it's done.

02 - Double up the recipe in a bigger slow cooker for family gatherings.

03 - Prep ahead: Brown the meat with the sauce the night before, leave it in the fridge, and start cooking in the morning.

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