This is the ONLY way to make this! Even the pasta gets cooked right in the crockpot! SO stinking easy, right?
5 stars (21 ratings)
Ingredients
128-ounce cancrushed tomatoes
115-ounce candiced tomatoes
115-ounce cantomato sauce
1cupbeef stock
½medium sweet onion, diced
3clovesgarlic, minced
2teaspoonsgranulated sugar
Kosher salt and freshly ground black pepper, to taste
8ouncesspaghetti, broken in half
⅓cupchopped fresh basil leaves
For the meatballs
1poundlean ground beef
½poundItalian sausage, casing removed
½cupPanko
¼cupwhole milk
1large egg, lightly beaten
3tablespoonsfreshly grated Parmesan
3tablespoonschopped fresh parsley leaves
2clovesgarlic, minced
Kosher salt and freshly ground black pepper, to taste
1 ½tablespoonsolive oil
Instructions
In a large bowl, combine ground beef, sausage, Panko, milk, egg, Parmesan, parsley and garlic; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 32-35 meatballs.
Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
Place crushed tomatoes, diced tomatoes, tomato sauce, beef stock, onion, garlic and sugar into a 6-qt slow cooker. Stir in meatballs until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Stir in pasta; cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender, stirring once. Stir in basil.