Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, spaghetti & meatballs (slow cooker version). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
The Taste You'll Love To Serve With Classico Pasta Recipes. Shredded chicken and spaghetti stirred into a mixture of melted cheese, green onion, tomatoes, red and green chile peppers and creamy mushroom soup. A Classic Chicken Spaghetti with a little bite.
Spaghetti & Meatballs (Slow Cooker version) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Spaghetti & Meatballs (Slow Cooker version) is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have spaghetti & meatballs (slow cooker version) using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Spaghetti & Meatballs (Slow Cooker version):
- Prepare 12 Meatballs
- Take 150 g Carrot
- Make ready 2 x stalks Celery
- Get 2 x Small Onions
- Prepare 1 x Tablespoon Tomato Paste
- Make ready 1/2 Beef stock cube
- Prepare 500 g Tomato Passata
- Get 3 Big Garlic Cloves
- Make ready 200 ml water
- Prepare Fresh Basil
Italian spaghetti is typically made from durum wheat semolina. Use a large pot when boiling noodles—pasta expands while cooking, and you want to be sure it will all fit in the pot by the time it's done. Let the water come to a full boil before adding the spaghetti. In a large pot of boiling salted water, cook spaghetti according to package instructions.
Steps to make Spaghetti & Meatballs (Slow Cooker version):
- Slice the onions, carrots and celery. I like to get the carrots pretty small, as I don't personally like big chunks of carrot, but realise cutting them small can test your patience.
- Fry the onion in nice big drizzle of oil, after a couple minutes add the carrots, and then the celery. I'm not trying to cook them through, just to soften them a little at this stage.
- Mince the garlic, and add to the pan. I like to make a little well in the middle with a little more oil, and cook the garlic for roughly a minute, as I don't want it to burn.
- Now transfer the contents of the pan to the slow cooker. Add a generous tablespoon of tomato paste, and the passata. I like to mix half a stock cube with hot water, pour this in to the passata container, and swirl it around before pouring in the slow cooker, this gets the last of the passata left in the container. Finally add the meatballs in, and set the slow cooker to low.
- On low between 6-8 hours is the sweet spot, I find any longer and the meatballs overcook and end up dry and mushy. I cooked this one for 7 hours total.
- Now cook your spaghetti so it is slightly hard, I usually aim for 1 minute less than the packet recommends. Drain, and then add back into the hot pan with a couple ladles of the sauce. Keep stirring through, making sure to coat all of the spaghetti with the sauce. Then distribute it into bowls, topping up with extra sauce, the meatballs, and freshly chopped Basil.
The spaghetti sauce is also perfect for making ahead. It can be refrigerated for up to three days and stored in your freezer for about three months. To cook the best spaghetti we have a few simple tricks: Check the package directions of the spaghetti you plan to cook. On the box, there should be an approximate cook time for "al-dente. In a large pot over medium-high heat, brown the ground beef until totally browned.
So that’s going to wrap this up for this exceptional food spaghetti & meatballs (slow cooker version) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
