Directions
- In a large skillet over medium heat, cook the ground beef until browned, breaking it into small pieces as it cooks. Drain excess fat if needed.
- Add the chopped onion to the skillet and cook for 4–5 minutes until softened and fragrant. Stir in the garlic and cook for another minute.
- Transfer the beef mixture into the slow cooker.
- Add crushed tomatoes, tomato sauce, tomato paste, and red wine (if using). Stir to combine.
- Season with sugar, basil, oregano, parsley, red pepper flakes, salt, and black pepper. Mix well.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, allowing the flavors to slowly develop and deepen.
- About 20–30 minutes before serving, cook the spaghetti according to package instructions in salted boiling water until al dente. Drain well.
- Taste the sauce and adjust seasoning if needed. If the sauce is too thick, add a splash of water or broth.
- Serve the sauce generously over hot spaghetti, mixing lightly or plating individually.
- Optional: top with grated Parmesan cheese or fresh herbs for extra flavor.
Recipe Details
Prep Time: 15 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Total Time: 6–8 hours 15 minutes
Servings: 8–10
Difficulty Level: Easy
Variations & Substitutions
- Use ground turkey or chicken for a lighter version.
- Add diced bell peppers or mushrooms for extra vegetables.
- Replace red wine with beef broth if preferred.
- Stir in a splash of cream at the end for a richer, slightly creamy sauce.
