You know how some meals just feel like home? That’s what this hearty beef and vegetable spaghetti is for me. It’s the kind of dish you throw together when the sky turns gray, the kids are fighting over the remote, and you need something warm, filling, and made with love — without hovering over a stove all day.
This recipe has been in my back pocket for years. I started making it back when my kids were little, the house was chaos, and anything I could toss in the slow cooker by 9 a.m. felt like a miracle. And over time, it’s become one of those go-to dinners that brings everyone to the table with hungry bellies and happy hearts.
The best part? It makes enough to feed a crowd — or give you leftovers for lunch (which I swear taste even better the next day).
Why You’ll Love This Cozy Crockpot Spaghetti
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Set it and forget it — the slow cooker does all the work
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Rich, homemade flavor with simple pantry staples
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Loaded with veggies — sneaky nutrition for picky eaters
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Feeds a crowd and makes great leftovers
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Perfect for freezing — just skip the noodles if you’re making ahead
Ingredients You’ll Need
Let’s gather up the good stuff — nothing fancy, just real, honest food:
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1 lb ground beef – You can swap in turkey or chicken if you’re feelin’ lighter
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1 onion, diced
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2 cloves garlic, minced
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1 bell pepper, diced – red, green, orange — whatever you’ve got
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2 carrots, sliced
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2 stalks celery, sliced
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1 (28 oz) can diced tomatoes
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1 (6 oz) can tomato paste
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2 cups beef broth – veggie broth works in a pinch
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1 tsp dried oregano
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1 tsp dried basil
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Salt and pepper, to taste
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12 oz spaghetti, broken in half
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Grated Parmesan, for serving (or a sprinkle of love)
How to Make It (Let’s Get Cozy)
1. Brown the beef.
In a skillet over medium heat, brown your ground beef until fully cooked. Drain off the extra fat — no one wants greasy sauce. Add your onion and garlic and sauté until the kitchen smells amazing and the onion’s nice and soft.
2. Load the slow cooker.
Transfer your beef mixture to the slow cooker. Toss in the bell pepper, carrots, and celery. It might look like a lot of veggies — that’s okay. They’ll melt into the sauce as it cooks and give it the most wonderful depth.
3. Add the saucy stuff.
Stir in your diced tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper. Give it a good stir. Pop the lid on and set it to low for 6–7 hours or high for 3–4 hours.
4. Add the spaghetti.
About 30 minutes before you plan to serve, stir in the broken spaghetti noodles. Push them down gently so they’re covered by the sauce. Let them cook until tender, about 25–30 minutes. Stir once or twice so they don’t stick together.
5. Serve it up.
Once the noodles are just right, ladle it into bowls and top with a generous heap of grated Parmesan. Serve with crusty garlic bread or a big ol’ salad and call it a day.
Tasty Twists & Little Tips
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Vegetarian version: Skip the beef and double up on veggies — zucchini, mushrooms, or spinach work beautifully.
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Make it smooth: Blend the sauce (before adding pasta) if your kids are anti-chunks.
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Spice it up: Add red pepper flakes or a dash of hot sauce if your family likes a little kick.
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Prep ahead: Freeze the sauce portion without the pasta for an easy future dinner.
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Stretch it: Stir in a can of white beans or lentils for added protein and heartiness.
What to Serve With It
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A green salad with balsamic vinaigrette (my go-to when I want to feel fancy)
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Garlic bread — crusty on the outside, soft on the inside, perfect for sauce-scooping
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Seasonal fruit salad or a little cucumber-tomato mix for something fresh and cool
