How to Make It
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Brown the Meat: In a large skillet over medium-high heat, brown the ground beef and diced onions until the meat is no longer pink. Drain the excess grease. Stir in the minced garlic for the last minute of cooking until fragrant.
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Layer the Sauce: Transfer the meat mixture into the slow cooker. Stir in the marinara sauce, tomato sauce, beef broth, Italian seasoning, and sugar. Mix well to combine.
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The Slow Simmer: Cover and cook on Low for 4 to 5 hours (or High for 2 to 3 hours). This allows the flavors to meld into that “all-day” homemade taste.
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Incorporate the Pasta: About 30 to 45 minutes before serving, stir the broken spaghetti noodles into the sauce. Ensure the noodles are submerged as much as possible.
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Final Soften: Cover and continue cooking on High. Check periodically and give it a gentle toss to prevent the noodles from clumping. Once the pasta is tender, it’s ready!
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Serve: Give it one final stir, top with a generous dusting of parmesan cheese, and serve straight from the pot.
A Pro-Tip for Church Suppers
If you find the pasta is soaking up the sauce too quickly while sitting on the “Warm” setting at church, keep a little extra beef broth or warm tomato juice on hand to stir in and loosen it back up!
