– 1/2 teaspoon crushed red pepper flakes
– Salt and pepper
– 1 pound spaghetti
Directions:
1. Brown the ground beef in a skillet over medium heat. Drain excess fat.
2. Sauté the onion and garlic until translucent.
3. Combine the beef mixture, crushed tomatoes, tomato sauce, tomato paste, red wine (if using), sugar, basil, oregano, parsley, crushed red pepper flakes, salt, and pepper in a slow cooker.
4. Stir and cook on low for 6-8 hours or high for 3-4 hours.
Cook the spaghetti according to the package instructions until al dente.
Drain it and add it to the slow cooker, mixing well to coat the pasta evenly.
Let it sit for 10 minutes to absorb the flavors, then serve hot.
