INGREDIENTS
1 onion, chopped
1 (26-ounce) jar spaghetti sauce
1 (15-ounce) can diced tomatoes, undrained
1-1/3 cups water
2 handfuls spaghetti pasta (about 8 ounces), broken into pieces
PREPARATION
In 4-5 quart slow cooker, place onions. Top with meatballs and diced tomatoes. Add spaghetti sauce to mixture and stir gently. Rinse out the spaghetti sauce jar with some of the water and add it and all of the water to the crockpot.
Cover and cook on low for 6-7 hours, or on high for 3-1/2 hours, until onions are tender and meatballs are hot.
Stir, then add the broken spaghetti. Stir and make sure that all of the spaghetti separated and is covered by the sauce.
Cover and cook on high for 20-25 minutes, or until the spaghetti is al dente (tender to the bite, but with a slight firmness in the center). Stir and serve immediately, with Parmesan cheese if desired.
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