Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, spaghetti & meatballs (slow cooker version). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Quick and easy spaghetti using canned corned beef and bottled spaghetti sauce. For added nutrition, add a can of mixed vegetables or cut-up fresh vegetable, such as chopped onion or green peppers and tomatoes. Spaghetti is a central dish for Italian dinners.

Spaghetti & Meatballs (Slow Cooker version) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Spaghetti & Meatballs (Slow Cooker version) is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook spaghetti & meatballs (slow cooker version) using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Spaghetti & Meatballs (Slow Cooker version):

1. Prepare Meatballs
2. Get Carrot
3. Get x stalks Celery
4. Get x Small Onions
5. Make ready x Tablespoon Tomato Paste
6. Make ready Beef stock cube
7. Take Tomato Passata
8. Make ready Big Garlic Cloves
9. Take water
10. Make ready Fresh Basil

No weekly meal plan is complete without a spaghetti night! Look forward to gathering around the table with classic spaghetti recipes—or easy spaghetti recipes, in a pinch. Serve over any variety of hot cooked pasta. Instead of reaching for jarred pasta sauce when you're serving spaghetti for dinner, give this homemade sauce a try.

Instructions to make Spaghetti & Meatballs (Slow Cooker version):

1. Slice the onions, carrots and celery. I like to get the carrots pretty small, as I don't personally like big chunks of carrot, but realise cutting them small can test your patience.
2. Fry the onion in nice big drizzle of oil, after a couple minutes add the carrots, and then the celery. I'm not trying to cook them through, just to soften them a little at this stage.
3. Mince the garlic, and add to the pan. I like to make a little well in the middle with a little more oil, and cook the garlic for roughly a minute, as I don't want it to burn.
4. Now transfer the contents of the pan to the slow cooker. Add a generous tablespoon of tomato paste, and the passata. I like to mix half a stock cube with hot water, pour this in to the passata container, and swirl it around before pouring in the slow cooker, this gets the last of the passata left in the container. Finally add the meatballs in, and set the slow cooker to low.
5. On low between 6-8 hours is the sweet spot, I find any longer and the meatballs overcook and end up dry and mushy. I cooked this one for 7 hours total.
6. Now cook your spaghetti so it is slightly hard, I usually aim for 1 minute less than the packet recommends. Drain, and then add back into the hot pan with a couple ladles of the sauce. Keep stirring through, making sure to coat all of the spaghetti with the sauce. Then distribute it into bowls, topping up with extra sauce, the meatballs, and freshly chopped Basil.

The spaghetti sauce is also perfect for making ahead. It can be refrigerated for up to three days and stored in your freezer for about three months. To cook the best spaghetti we have a few simple tricks: Check the package directions of the spaghetti you plan to cook. On the box, there should be an approximate cook time for "al-dente. In a large pot of boiling salted water, cook spaghetti according to package instructions.

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