This recipe takes five minutes, or less, to prep and only takes as little as two hours to cook. Obviously you can switch things up to suit your tastes, but I wanted to share with you my recipe for this dish.
One thing to know, before you start with this recipe, is that I hate scrubbing pots and pans! In order to not have to scrub anywhere nearly as many pans, I have simplified my life a bit by cooking my ground beef in bulk. What I do is buy it six pounds at a time. I brown it all in one very large pan, let it cool, then divide it evenly amongst six freezer safe containers and freeze. This way, when I plan out my meals for the week, I just pull however many I need out of the freezer and put them in the fridge to defrost so they are ready to go when I need them. It saves me so much time it is absurd!
Ingredients
2 T Extra Virgin Olive Oil
2 C Hot Water
1 24 oz Jar Spaghetti Sauce
1 8 oz Jar Mushrooms (drained)
1 LB Browned Hamburger Meat
2 T Italian Seasoning
1 Full Package Whole Wheat Spaghetti Noodles (approx. 17 oz pkg)
Instructions
Use the olive oil to grease your crock. Add all the ingredients except the Noodles. Mix well. Cover and set CrockPot on High for one hour. Break noodles in half, add to Crock, and try to cover them with the sauce mixture. Cover and let cook 1 hour or so, stirring occasionally (I stir every 15-20 minutes, replacing the lid, for the full hour). Depending on what brand of noodles I use, more water is sometimes needed. If you find your noodles need more water, add up to 2 or so Cups HOT(so you don’t break your Crock) water between stirring (I do this in ½ cup increments). Serve with your favorite vegetable.
Notes
* If it’s too runny, leave the lid off for a while and stir every few minutes, this will evaporate any extra liquid. If the pasta hasn’t set up, you may need to add more water, stir, put your lid back on and check it again in 15 minutes… this is the basics to cooking pasta in a Slow Cooker.*
One thing to know, before you start with this recipe, is that I hate scrubbing pots and pans! In order to not have to scrub anywhere nearly as many pans, I have simplified my life a bit by cooking my ground beef in bulk. What I do is buy it six pounds at a time. I brown it all in one very large pan, let it cool, then divide it evenly amongst six freezer safe containers and freeze. This way, when I plan out my meals for the week, I just pull however many I need out of the freezer and put them in the fridge to defrost so they are ready to go when I need them. It saves me so much time it is absurd!**
