CROCK POT SPAGHETTI AND MEATBALLS, RICHARD IN THE KITCHEN скачать в хорошем качестве

CROCK POT SPAGHETTI AND MEATBALLS, RICHARD IN THE KITCHEN

This crock pot spaghetti and meatballs recipe is the perfect go-to when you're trying to save some time cooking dinner. You just need a few ingredients for this easy to make delicious meal. Spaghetti and frozen meatballs in a rich tomato sauce with garlic-infused extra virgin olive oil. Served and garnished with fresh parmigian reggiano cheese. Shopping List: "Cooked Perfect" Italian meatballs (frozen) 1 lb. thick spaghetti 1 can tomato crushed tomatoes 1 can tomato sauce 1 small can tomato paste 4 tablespoons extra virgin olive oil 5-6 garlic cloves, roughly crushed (no need to take off the skin) Small bunch of fresh basil leaves Salt and pepper to taste Garnish Parmigiano Reggiano cheese, grated (regular parmesan is okay too) and fresh basil Directions: Add the olive oil and roughly crushed garlic cloves to a cold skillet over medium heat. Bring to a small sizzle then add the fresh basil. Cook until the basil just starts to wilt. Remove from heat and strain the oil into a bowl.. Set aside. Break up the spaghetti so it will fit the slow cooker. Cover halfway with water then add the tomato ingredients and the garlic basil infused oil. Gently toss. (Make sure the spaghetti is completely cover with the water and sauce. Cover and cook on low 4-6 hors or on high 2-3 hours. When done, toss and serve. Garnish with grated parmesan cheese.