Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spaghetti & meatballs (slow cooker version). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Check Out our Selection & Order Now. It originated in Naples and is found all over the world, with each Italian region. Spaghetti (Italian: [spaˈɡetti]) is a long, thin, solid, cylindrical noodle pasta. It is a staple food of traditional Italian cuisine.
Spaghetti & Meatballs (Slow Cooker version) is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Spaghetti & Meatballs (Slow Cooker version) is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook spaghetti & meatballs (slow cooker version) using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Spaghetti & Meatballs (Slow Cooker version):
- Make ready 12 Meatballs
- Make ready 150 g Carrot
- Prepare 2 x stalks Celery
- Prepare 2 x Small Onions
- Get 1 x Tablespoon Tomato Paste
- Prepare 1/2 Beef stock cube
- Prepare 500 g Tomato Passata
- Make ready 3 Big Garlic Cloves
- Get 200 ml water
- Make ready Fresh Basil
Serve with a side of crusty garlic bread. Spaghetti is the pasta of choice for a classic Bolognese or carbonara. Find out how to get the best flavour and texture, and which sauces to serve it with. The most popular way to cook spaghetti is simple.
Steps to make Spaghetti & Meatballs (Slow Cooker version):
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Find out how to get the best flavour and texture, and which sauces to serve it with. The most popular way to cook spaghetti is simple. FREE Delivery on your first order shipped by Amazon. Spaghetti with parmesan and black pepper (spaghetti con cacio e pepe) The simplest store-cupboard pasta, so for this it's best to use a good-quality spaghetti - De Cecco is widely available now and is worth the extra money. Increase the pepper if you dare to spice it up, but this amount is a good starting point.
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