Slow Cooker Church Supper Spaghetti
Directions
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
Transfer the beef mixture to a slow cooker. Add the crushed tomatoes, tomato sauce, tomato paste, red wine (if using), sugar, basil, oregano, parsley, crushed red pepper flakes, salt, and pepper.
Stir to combine all the ingredients. Cover and cook on low for 6–8 hours or on high for 3–4 hours.
About 20–30 minutes before serving, cook the spaghetti according to package instructions until al dente.
Drain the spaghetti and add it to the slow cooker, mixing well to coat the pasta evenly with sauce.
Let the spaghetti sit in the slow cooker for another 10 minutes to absorb the flavors, then serve hot.
Variations & Tips
For a vegetarian twist, substitute the ground beef with diced vegetables (bell peppers, zucchini, mushrooms) or a plant-based meat alternative.
Add a splash of cream or grated Parmesan cheese at the end for a richer sauce.
Increase crushed red pepper flakes or add hot sauce for more heat.
Use gluten-free pasta for a gluten-free version.
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