Nutrition per serving may change if servings are adjusted.
1 pound lean ground beef
1 medium onion, chopped ( ½ cup)
1 medium green sweet pepper, chopped ( ½ cup)
1 stalk celery, chopped ( ½ cup)
1 medium carrot, chopped ( ½ cup)
2 cloves garlic, minced
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 (14 ounce) jar prepared spaghetti sauce
1 cup water
1 tablespoon quick-cooking tapioca, crushed
½ teaspoon dried Italian seasoning, crushed
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
2 ounces dried spaghetti, broken into 2- to 3-inch pieces
In a large skillet, cook ground beef, onion, sweet pepper, celery, carrot, and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat. Transfer meat mixture to a 3½- or 4-quart slow cooker (see Tip). Stir in tomatoes, spaghetti sauce, water, tapioca, Italian seasoning, salt, black pepper, and cayenne pepper.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. Stir in spaghetti. Cover and cook for 15 to 20 minutes more or until pasta is tender.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.