Linda’s Old Fashioned Spaghetti is my mother in law’s signature dish and one we always look forward to whenever we visit them in Georgia. A meaty spaghetti with a sauce that is definitely a step up from your typical store bought canned sauce and far more flavorful than what most folks are used to. Linda usually makes it on the stovetop, setting aside hours for it to simmer and cook down. Last time we visited she mentioned that she would like to have a slow cooker version so that she could put it in the crock pot in the morning and not have to fuss over it throughout the day.
Well all she had to do was tell me she wanted it! I came home and immediately set out to adapt the recipe for the slow cooker. Now we can all have this bold and flavorful meat sauce spaghetti just by tossing in the ingredients and walking away.
2 -3 pounds lean ground beef or ground chuck
1 large can tomato paste 12 oz.
2 cups warm water
1 ½ Tbs. Basil
1 ½ Tbs. Rosemary
heaping teaspoon garlic powder
1.5 teaspoons salt
Pinch red cayenne pepper
1 jar of sliced mushrooms 6 oz.
3 Bay leaves remove after cooking
In large skillet, cook ground beef until browned and fully cooked, drain and place in slow cooker.
Brown your meat and drain the grease. Place in 5-6 quart slow cooker. Add in Basil, Rosemary, Garlic Powder, Salt, Pepper, Cayenne, tomato paste, and water. Stir that up real good.
Drain mushrooms and gently stir those in.
Add Bay leaves and don’t stir (because they will break up), just spoon some sauce over them.
Cover and cook on low, 7-9 hours, or high, 3-4 hours. Before serving, remove bay leaves. Serve over fresh cooked noodles.