Slow Cooker Hearty Beef and Vegetable Spaghetti
A warm, comforting one-pot pasta dish loaded with lean ground beef, fresh veggies, and classic Italian flavors—perfect for busy days and picky eaters alike.
Ingredients
- 1 pound ground beef
- 1 onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 2 carrots sliced
- 2 stalks celery sliced
- 28 ounces diced tomatoes with juices
- 6 ounces tomato paste
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- 12 ounces spaghetti noodles broken in half
- grated Parmesan cheese for serving
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
- Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent.
- Transfer the beef mixture to the slow cooker.
- Add the diced bell pepper, sliced carrots, and sliced celery to the slow cooker.
- Stir in the diced tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the broken spaghetti noodles to the slow cooker and stir well.
- Cover and cook until the noodles are tender, about 25-30 minutes.
- Serve hot, topped with grated Parmesan cheese.
Notes
For a low-carb version, substitute spaghetti with spiralized zucchini or shirataki noodles. You can also swap the ground beef for Italian sausage or ground turkey for a different twist. Add a dash of crushed red pepper flakes for a little heat.
Nutrition
Calories: 480kcal
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