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Instructions:
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- 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 the package instructions until al dente.
- Drain the spaghetti and add it to the slow cooker, mixing well to ensure the sauce coats the pasta evenly.
- Allow the spaghetti to sit in the slow cooker for another 10 minutes to absorb the flavors, then serve hot.