Crock Pot Spaghetti


  • 2 teaspoon oil
  • 1 medium onion, chopped
  • 1-pound ground beef
  • ½ cup sliced mushrooms
  • 3 cloves minced garlic
  • ¼ cup chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon chili flakes
  • 1, 18 ounce can of tomatoes
  • 2 jars, 24 ounces each of spaghetti sauce
  • 3 cups of water
  • 1-pound dry spaghetti noodles
  • 1 cup freshly grated parmesan cheese


  • Take a skillet and add 2 teaspoons of oil to it.
  • Add 1 medium onion, chopped nicely, and add it to the pan. Golden the onions until they become translucent.
  • Add 1 pound of ground beef to the above pan. Stir it on medium-low flame until brown.
  • Now, add ½ cup sliced mushrooms, 3 cloves of minced garlic, and ¼ cup chopped parsley to it. Mix until fully combined.
  • Stir in the seasoning of 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and ¼ teaspoon chili flakes. You can adjust the flavoring according to your taste.
  • Add 1, 18 ounces can of tomatoes to the beef mixture and simmer it for 5 minutes. The beef dressing is ready.
  • In a crockpot, add 1, 24-ounce jar of spaghetti sauce and 3 cups of water. You can adjust the water if you feel it’s less or more.
  • Place 1-pound dry spaghetti broken in half over the sauce.
  • Layer the prepared beef mixture over the spaghetti.
  • Pour another 24-ounce jar of spaghetti sauce over the spaghetti.
  • Add 1 cup freshly grated over it and close the lid of the crockpot.
  • Adjust the setting on HIGH for 2 to 3 hours, but if you are busy place it on LOW for 4 to 6 hours. Stir in the pot occasionally.
  • When the spaghetti is ready, mix it and dish it out. Garnish with some fresh bagel or parsley and enjoy.