Crockpot Spaghetti

This crockpot spaghetti recipe is almost a staple dish and is very easy to make. Recipes for slow cooker spaghetti sauce allow the flavours to blend because of the long cooking time, so the garlic becomes less pungent and the herbs more subtle.



Preparation time:

Twenty minutes

Spaghetti Bolonese

Shown served on a bed of Penne pasta.

Ingredients for Crockpot Spaghetti

1 lb. (450 gms.) ground beef (mince)
1 red bell pepper
1 onion, finely chopped
1 can of peeled, chopped tomatoes
2 cloves of garlic, pressed
1 beef stock cube
1 tablespoon of tomato puree 2 bay leaves
A teaspoon of dried mixed herbs
Mushrooms if desired

Cooking Method

Add a cup of water to the slow cooker, sprinkle in the beef bouillon cube.
Fry the ground beef with the onion until browned and add to the pot
Add the rest of the ingredients and stir
Cook on low for eight hours or for four hours on high.

Pasta can be added to the crock pot with a little more water and cooked on high for the last hour, but it's difficult to present nicely. I like to cook the pasta separately as it is very quick.

Do You Have a Favourite Recipe for This?

Do you have a favourite slow cooker recipe for this? Would you like to share it?

Slow Cooker Beef Tips

Value cuts of beef to ask for are:
Shin: from the foreleg.
Leg: from the hind leg.
Brisket: from behind the foreleg,
Chuck (blade or clod): from the shoulder,
Neck: from the neck, and
Flank (skirt): from the belly area.

To brown beef ready for slow cooking, dip pieces in flour and then brown in a frying pan.

Fresh beef should be refrigerated at or below 40 degrees F. or 5 degrees C. as soon as possible.

In a fridge, fresh beef will keep for up to five days. (Check the use by date).

Beef intended for freezing should be frozen as soon as possible and used within six months.

Never cook beef from frozen in a slow cooker, the slow heat build up will encourage the growth of bacteria. Always defrost first.

Beef can be de-frosted in the refrigerator, by microwave, or in cold water. In the fridge, allow 5 hours per pound

Keep cooked beef in the fridge and use within two days.

Don't start cooking beef, (or browning), and then re-refrigerate to continue cooking at a later time.
Warming it up without finishing the cooking process starts bacteria growing which will not be killed in the refrigerator.

Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.
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