CROCKPOT SPAGHETTI

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

The thick and hearty sauce and tender meatballs take about 4-5 hours on HIGH in my 7-quart Crockpot (you might cut this recipe in half if you have a smaller Crockpot). I love the way my kitchen smells when I make this sauce.

This recipe is totally foolproof.

MEATBALLS OR NO MEATBALLS

1 pound of lean (90%) ground beef

1/2 cup fine DRY breadcrumbs

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.

*If you would rather have a "loose meat" sauce (rather than meatballs) just brown 1 pound of lean ground beef (plus 1 teaspoon salt and 1/4 teaspoon pepper) then drain it well, and put it in the Crockpot with the rest of the sauce ingredients.

SPAGHETTI SAUCE

(1) 14 ounce can of plain tomato sauce

(1) 12 ounce can of tomato paste

4 cups water

1 tablespoon dry onion flakes
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 (crushed with mortar and pestle)

1 teaspoon salt 

1/2 teaspoon black pepper

1 tablespoon sugar (don't leave this out)
1/4 teaspoon cayenne (1/2 teaspoon if you like more heat)

Put everything in the Crockpot and mix well. Cook on HIGH for 4-5 hours (stirring once in a while if possible but not absolutely necessary).

The last hour, or so, leave the lid open just a crack so the sauce reduces and thickens. Serve over spaghetti noodles.

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

ENJOY !!!