CROCKPOT SPAGHETTI

On snowy winter days, when it is good to stay close to home, I enjoy making dinner in the Crockpot. One of our favorite's is spaghetti; our kids were raised on this recipe and it is one of picky-picky husbands favorites.

The thick and hearty sauce and tender meatballs really need a solid six hours or more in the slow cooker, so don't be tempted to rush it. I love the way my kitchen smells when I make this sauce.


MEATBALLS

1 pound of lean (90% or better) ground beef

1/2 cup fine DRY bread crumbs

1 egg

1 teaspoon salt

1/4 teaspoon black pepper

Mix all of the meatball ingredients and shape into walnut size meatballs. Bake in a 350 oven for 15 minutes then drain well before adding to sauce.

SPAGHETTI SAUCE

(1) 14 ounce can of plain tomato sauce

(1) 12 ounce can of tomato paste

4 cups water

3/4 cup chopped onion
1 cup finely diced carrot

1 clove of minced garlic
1 tablespoon olive oil

2 teaspoons dried sweet basil

1 teaspoon dried oregano

1/2 teaspoon fennel seed  (crush it in mortar and pestle)

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon sugar (don't leave out)
small pinch of cayenne 

Saute the onions, garlic and carrots in the olive oil until they are very aromatic (they don't need to be cooked through). Add the rest of the sauce ingredients and bring to a boil.  Put the sauce in the Crockpot and add the baked meatballs. Cook on high for 6 hours.

The last couple of hours, leave the slow cooker lid open just a crack so the sauce will reduce and thicken. Serve over spaghetti noodles.

NOTE: If you like mushrooms, add them the last hour of cooking.

ENJOY !!!