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.


★★★★★ 1 vote

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}

How to Make Nancy's Spaghetti


  1. 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.
  2. 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}

Printable Recipe Card

About Nancy's Spaghetti

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

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