Now is the time to bring out your slow cooker during the cold winter months! Our Easy-Does-It Spaghetti recipe was first featured in our 1986 Here’s What’s Cooking in Your Royal Neighbors of America Kitchens! cookbook. It’s a filling dish that is sure to warm your belly and heart!
Ingredients
1 lb. ground beef
1 tbsp. instant/freeze dried minced onion
1 ½ tsp. salt
½ tsp. garlic powder
¼ tsp. dry mustard
¼ tsp. mace
¼ tsp. allspice
¼ tsp. black pepper
4 ozs. spaghetti noodles (1 ½ cups) broken into 4 or 5 pieces
1 8-oz. can tomato sauce
3 cups tomato juice
Optional Ingredients
1 4-oz. can mushrooms
Instructions
Brown the beef well in skillet and place in slow cooker. Add all remaining ingredients. Cover and cook on low for 6 to 7 hours or on high for 3½ hours.
How to Make this Recipe Lighter
– Use lean ground beef or ground turkey.
– Use a lower calorie or lower carb spaghetti noodles.
– Use zoodles (either purchase or make with 1 ½ lbs. zucchini, approximately 2 medium-sized). Add the zoodles during the last 20-30 minutes of cooking on low or 10-15 minutes on high. This will allow zoodles to soften without overcooking and becoming mushy.
– A 2-3 lb spaghetti squash can be used instead of spaghetti noodles. Wash squash with soap and water thoroughly. Pierce squash all over with fork or paring knife. Cut squash in half, crosswise. Scoop out the seeds and place squash on top of sauce. Estimated cook time: low for 4-6 hours or high for 2-3 hours, or until squash is soft (it can be easily dented once it is done). Carefully take out squash (it will be hot). Use fork to scrape squash sides so there are long, spaghetti-like strands. Top with sauce from the slow cooker. Please note that cooking time will vary depending on the size of spaghetti squash and your slow cooker.
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