Great spaghetti recipe that tastes even better as leftovers.
- Carbohydrate 22.1738509944597 g
- Cholesterol 51.4071352666667 mg
- Fat 11.827228623246 g
- Fiber 1.91179001915393 g
- Protein 18.578479994798 g
- Saturated Fat 4.51658022468855 g
- Serving Size 1 1 Serving (273g)
- Sodium 576.984907461214 mg
- Sugar 20.2620609753057 g
- Trans Fat 1.78018279485332 g
- Calories 268 calories
Step-by-step
- Brown meat and onion, put in crockpot.
- Add spices tomato sauce, tomato juice and mushrooms, stir.
- Cook on low 8 to 10 hours or on high four hours.
- Add spaghetti the last 20 to 30 minutes.
Deeply savory aromas emerge as ground beef renders its fat into a simmering bath of seasoned tomato juice and aromatics. Starch molecules from the slow-cooked pasta swell and break down, creating a thick sauce where every strand absorbs the surrounding savory liquid.
The Science of Second-Day Pasta
Resting overnight in the refrigerator allows the sodium and aromatic compounds in the tomato juice to fully penetrate the interior of the ground beef and pasta strands. Flavor redistribution occurs as starches cool and gelatinize, yielding a cohesive texture that reheats without the sauce separating from the meat. Store sealed containers at 40 degrees Fahrenheit or lower for up to four days to maximize this chemical maturation.
Managing Pasta Timing
Raw pasta requires precise hydration windows to prevent disintegration during long cooking cycles. Introducing the spaghetti during the final twenty to thirty minutes of heat exposure ensures the strands reach an al dente bite without turning mushy. Monitor the moisture level when adding the dry pasta; if the liquid volume appears too low to hydrate the noodles fully, add two ounces of water or stock before sealing the lid.
