My mama’s spaghetti is the best in the world. Period.
When I was growing up, my dad didn’t care much for spaghetti. He liked good southern cooking like fried chicken, rice and gravy, peas, biscuits or cornbread, sliced tomatoes and banana pudding for dessert. Spaghetti night was just tolerated by him, but my siblings and I always looked forward to mom’s homemade spaghetti and buttery BBQ bread. Later, dad learned to love mom’s spaghetti too!
These days, I don’t take the time to simmer and stir homemade spaghetti sauce for half a day. I always have Ragu on hand because I really do like it. But, sometimes, I just want mama’s homemade spaghetti.
I created a version of mom’s homemade spaghetti, but I put it in the slow cooker and forget about it. It’s not exactly mom’s, but it’s mighty close.
When it’s time for dinner, I cook the pasta until it’s al dente and top it with Mom’s Spaghetti Sauce. I toss together a simple salad and it’s done. I can rarely find that BBQ bread that mom used to make. 🙁
Homemade Spaghetti Sauce in the Slow Cooker
Brown the ground beef and diced onions. Drain. In a slow cooker, add ground beef, crushed tomatoes, tomato sauce, tomato paste, olive oil, and seasonings. Cover and cook on low for 6-8 hours. Serve over spaghetti. Top with freshly grated Parmesan cheese.
Helpful Hint: I add a tablespoon of grape jelly to my spaghetti sauce to amp up the flavor. I’ve never liked sugar in spaghetti sauce, but the grape jelly is perfect!
Mom’s Spaghetti Sauce smells so good while it simmers away in the slow cooker. What’s your favorite pasta dish?
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