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1 lb ground beef (or Italian sausage)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 (24 oz) jar marinara or spaghetti sauce
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1 (14.5 oz) can diced tomatoes, undrained
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2 teaspoons Italian seasoning
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 cups water or low-sodium beef broth
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12 oz uncooked spaghetti (broken in half)
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1/2 cup grated Parmesan cheese (optional)
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Fresh parsley or basil, chopped (for garnish)
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Optional: red pepper flakes for a kick
Preparation (Step-by-Step Instructions):
1. Brown the Meat:
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In a skillet over medium heat, cook ground beef and onion until browned.
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Add garlic and sauté for 1 minute. Drain excess fat if needed.
2. Build the Base in the Slow Cooker:
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Transfer the meat mixture to a 6-quart slow cooker.
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Add spaghetti sauce, diced tomatoes, Italian seasoning, salt, pepper, and water/broth. Stir to combine.
3. Cook the Sauce:
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Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, allowing flavors to meld.
4. Add the Pasta:
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About 30–40 minutes before serving, stir in the broken spaghetti. Make sure it’s submerged in the sauce.
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Cover and cook on HIGH for 30–40 minutes, stirring once halfway through, until the pasta is tender.
5. Finish and Serve:
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Stir in Parmesan cheese if using.
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Taste and adjust seasoning if needed.
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Serve hot, garnished with parsley or basil.
Serving and Storage Tips:
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Serve with: Garlic bread, a crisp green salad, and extra cheese on the side.
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Keep Warm: Use the slow cooker’s “warm” setting to keep it perfect for serving at potlucks or events.
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Store Leftovers: Refrigerate in an airtight container for up to 4 days.
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Reheat: Add a splash of water when reheating to loosen the sauce.
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Freezing Note: While the sauce freezes well, pasta may become mushy—freeze sauce separately if planning ahead.
Variants (Tasty Twists to Try):
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Meaty Upgrade: Add browned sausage, ground turkey, or even meatballs.
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Veggie Boost: Stir in bell peppers, mushrooms, spinach, or zucchini for added nutrition.
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Creamy Version: Add 1/2 cup of cream or a scoop of ricotta cheese at the end for a velvety texture.
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Spicy Option: Toss in red pepper flakes or a splash of hot sauce.
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Gluten-Free: Use gluten-free pasta, but monitor closely as cook time may vary.
FAQ:
Q: Can I cook the pasta from the beginning?
A: It’s best to wait—adding pasta too early leads to mushy results. Always add it in the final 30–40 minutes.
Q: Do I have to brown the meat first?
A: Yes, for best flavor and food safety. It also removes excess grease before slow cooking.
Q: Can I use homemade sauce instead of jarred?
A: Absolutely. Just be sure it’s thick and well-seasoned, as the slow cooker can dilute flavors slightly.
Q: Can I double this recipe for a larger group?
A: Yes! Just make sure your slow cooker is large enough. You may need to increase the cooking time slightly.
Q: What if my sauce is too thick or too thin?
A: Add a splash of broth or water to thin it, or let it cook uncovered briefly to reduce and thicken.
Conclusion:
This Slow Cooker Church Supper Spaghetti is more than just a meal—it’s a no-fuss way to bring people together with warm plates and happy hearts. Perfect for feeding a crowd, prepping ahead, or simply making life easier, this recipe turns a few pantry staples into something extraordinary. Whether you’re cooking for a potluck or just your own table, it’s sure to be a repeat favorite. 🍝⛪
