Spaghetti aus dem Slow Cooker

Zutaten

• 2 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic (minced)
• 1 lb ground beef
• 1/2 lb ground mild Italian sausage (see note 1)
• 28 oz can crushed tomatoes (see note 2)
• 15 oz can tomato sauce
• 6 oz can tomato paste
• 1/2 cup beef broth
• 2 tsp sugar (see note 3)
• 1 tsp kosher salt
• 1 tsp oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1/4 tsp ground black pepper
• 2 bay leaves
• 14 oz spaghetti (dried (see note 4))
• 2 tsp dried oregano (for garnish)
• 1/4 cup grated Parmesan (for garnish)

Zubereitung

1. 1

   Heat the olive oil in a large skillet over medium heat. Add the minced onions and saute for 2 minutes. Add the minced garlic and saute for 1 minute.

2. 2

   Add the ground beef and ground Italian sausage. Cook until browned. Drain the grease. Transfer the meat to a large crock pot (we used an 8-quart size.)

3. 3

   Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, kosher salt, oregano, dried basil, dried thyme, ground black pepper, and bay leaves. Cover and cook on low for 6-8 hours.

4. 4

   Cook the spaghetti. Reserve 1/2 cup of the pasta water and drain the rest. Do not rinse the pasta.

5. 5

   Discard bay leaves from the sauce. Add the cooked pasta to the sauce along with 1/2 cup of the reserved pasta water. Leave the cover off and continue heating over low heat, stirring occasionally, for 20-30 minutes. Garnish with dried oregano and grated parmesan.