My husband grew up on homemade spaghetti sauce. This recipe was a real winner! I stirred the pasta into the crockpot after both were done cooking. I found the recipe here: http://www.tasteofhome.com/recipes/slow-cooker-spaghetti---meatballs
Slow Cooker Spaghetti and Meatballs
TOTAL TIME: Prep: 50 min. Cook: 5 hours YIELD:12 servings
Ingredients
1 cup seasoned bread crumbs (I used leftover GF breadmaker bread that I crumbled up with some Italian seasoning)
2 tablespoons grated Parmesan and Romano cheese blend
1 teaspoon pepper
1/2 teaspoon salt
2 eggs, lightly beaten
2 pounds ground beef
SAUCE:
1 large onion, finely chopped
3 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (6 ounces) tomato paste
6 garlic cloves, minced
2 bay leaves
1 teaspoon each dried basil, oregano and parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
Hot cooked Gluten Free spaghetti
Directions
1. In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain.
2. Place the first four sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours or until meatballs are cooked through.
3. Remove bay leaves. Serve with spaghetti. Yield: 12 servings (about 3-1/2 quarts sauce).
