Today’s recipe is more about the cooking method than the ingredients. You can certainly use any spaghetti sauce you wish and you can make your meatballs from scratch or you can buy them already made. I used our family’s spaghetti and meatball recipe which I posted on October, 24th of 2011. Just go to the “search” bar and type in “spaghetti and meatballs” and it will show up for you. You also have a decision to make when using the crock pot about whether or not to add your dry spaghetti at the beginning (which makes a very mushy pasta) or to add it at the end---about 10 minutes before serving to have al-dente pasta. Of course another option is to cook your pasta in a separate pot and serve your crock pot meatballs and sauce over it. However you assemble it, I think you will love the convenience of letting your spaghetti sauce and meatballs simmer without having to watch the pot for scorching or bubbling over. I think you will find that using this cooking method will create a greater depth of flavor that your family will really love.
Ingredients:
Meatballs
Spaghetti Sauce
Basil
Tomatoes, freshly chopped
Pasta: Spaghetti, or linguine
Cheese: Freshly grated Parmegano Reggiano, Parmesan, Sharp, etc.
Instructions:
*Make Meatballs (recipe from Oct. 24th 2011 or your favorite).
*Place ingredients for spaghetti sauce in crock pot (recipe from Oct. 24th 2011 or your favorite). I also add freshly chopped tomatoes.
*Add meatballs to sauce in crock pot
*Turn on crock pot for 4 hours on low.
*Add basil and any other seasonings you wish.
*Add pasta whenever you wish (at the beginning or 10 minutes before serving).
*Add desired cheese and stir to combine.
*Serve with a great salad, bread and lima beans. *
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