Heat 1 tbsp olive oil in a large skillet over medium heat.

Add the ground beef and cook until browned, breaking it into small crumbles with a wooden spoon.

Drain any excess grease, then transfer the beef to your slow cooker.

Pro Tip: Browning the beef adds a deeper flavor, so don’t skip this step!

Add the chopped onion, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes (if using) to the slow cooker.

Pour in the marinara sauce and stir everything together until well combined.

Pro Tip: If you prefer a saucier pasta, add an extra 1/2 cup of marinara sauce or a splash of beef broth.

Cover the slow cooker and set it to low heat for 6-7 hours or high heat for 3-4 hours. This allows the flavors to meld and the beef to become tender.

Pro Tip: Avoid opening the lid too often, as it slows down the cooking process.

About 15 minutes before serving, cook the angel hair pasta according to the package instructions until it’s al dente.

Drain the pasta and toss it with 1 tbsp olive oil to prevent sticking.

Pro Tip: Undercook the pasta slightly (by 1-2 minutes) since it will continue to absorb sauce when mixed.

Add the cooked pasta to the slow cooker and gently toss it with the beef and sauce.

Let it sit for 5 minutes to allow the pasta to soak up the flavors.

Serve hot, garnished with grated Parmesan cheese and fresh basil or parsley.