I like the crockpot "aspect" of this better than baking. Everyone loves it!! No reason why olives couldn't be added.


  • 1 lb. ground chuck
  • 1/2 c chopped onion
  • 2 cloves garlic, minced
  • 2 8-oz. cans tomato sauce
  • 1 to 1 1/2 tsp. Italian seasoning
  • 1 4-oz. can sliced mushrooms, drained
  • 3 c. tomato juice
  • 6 oz. dry spaghetti, broken into 4" to 5" pieces


Brown chuck in skillet, drain and put in Crock-Pot. Add all remaining ingredients except dry spaghetti; stir wel. Cover; cook on Low 6-8 hrs. (High 3-5 hrs.). Turn to high last hour and stir in dry spaghetti.

463 Cal; 29G pro; 17G fat; 51G carb; 69MG chol; 1485MG sodium. 4 servings

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Submitted 6/13/05.
Source: Rival Crock-Pot Coobook
Submitted By: Marti