Church Supper Slow Spaghetti (Print Version)

# Ingredients:

01 - 2 lbs Italian sausage or ground beef

02 - 4 minced garlic cloves

03 - 1 diced medium onion

04 - 1 tsp sugar

05 - 2 tsp Italian seasoning

06 - ½ tsp black pepper

07 - 1 tsp salt (adjust to taste)

08 - 2 jars (24 oz each) of pasta sauce

09 - 1 can (14.5 oz) diced tomatoes (optional)

10 - 4 cups beef broth or water (low-sodium)

11 - 1 lb spaghetti, halved

12 - ½ cup Parmesan, grated (optional)

13 - Fresh parsley or basil for garnish

14 - 1 cup mozzarella, shredded (optional)

01 - Heat a skillet on medium and cook your sausage or beef with the garlic and onion until it's no longer pink. Get rid of any extra grease.

02 - Toss the cooked meat into the slow cooker. Mix in your jarred sauce, diced tomatoes if using, seasonings, sugar, salt, and pepper.

03 - Cover and let it go for 4–5 hours on LOW or 2–3 hours on HIGH.

04 - About 30 minutes before chow time, stir in your spaghetti pieces and the broth or water. Push the pasta under the sauce so it cooks evenly.

05 - Let the pasta cook, still covered, on HIGH for 30–40 minutes. Give it a stir midway and keep an eye on when the noodles become tender.

06 - Want it cheesy? Sprinkle mozzarella on top about 10 minutes before it's done and let it melt until gooey.

07 - Dish it up hot, and garnish with some Parmesan and fresh herbs on top.

01 - For a rich twist, mix in half a cup of ricotta or cream cheese just before serving.

02 - Doubling it up for a crowd? Use a bigger slow cooker!

03 - Prep ahead: Brown the meat and mix it with the sauce ingredients the night before. Chill it and start cooking in the morning.