Nancy's Spaghetti

Nancy Faivre


The spaghetti recipe is just one I made up, but the meatballs was a recipe I believe I got from Country Magazine. I make them up and freeze to use when I'm ready for them. They can be used for sweet and sour meatballs also.

pinch tips: Perfect Pasta Every Time





6 Hr


Slow Cooker Crock Pot


1 lb
hamburger {or meatballs, recipe to follow}
1 large
can tomatoes, chopped
15 oz
tomato sauce
12 oz
can tomato paste
1 tsp
basil, dried
1 tsp
oregano, dried
1 or 2
bay leaves
3/4 c
chopped onion
1 pkg
spaghetti sauce mix, dried
fresh garlic {optional}
1 can(s)
water {using tomato can}

Directions Step-By-Step

If you're not using meat balls, cook hamburger and onion, and garlic. Drain.

Spray crock pot with Pam or put in a liner. Put chopped tomatoes in crock pot. Add tomato sauce, tomato paste, spaghetti sauce mix, hamburger mixture {or meatballs}, water and seasonings. Stir and cook on low for 6 to 8 hours or on high for 4. Remove bay leaves. Cook spaghetti noodles and pour sauce over. Add Parmesan cheese.
Make ahead Meatballs:

4 eggs
2 cups dry breadcrumbs
1/2 cup finely chopped onion
1 tbsp. salt
2 tsp. Worcestershire sauce
1/2 tsp. white pepper
4 lbs. lean ground beef

In large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in balls, about 12 dozen. Place in single layers in ungreased 15 x 10 x 1 inch baking pan. Bake at 400 degrees for 10 to 15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen up to 3 months. Yield 5 batches{30 meatballs per batch}

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Hashtag: #spaghetti