This is one of my favorite recipes.  It always hits the spot!  Making your own sauce is also rewarding - it's often cheaper and better for you as many pre-made sauces are very high in sugar and salt.  I make this dish with whole grain spaghetti to make it healthier.  

Source: Everyday Food (with changes)Ingredients

• 1 medium onion, grated (1 cup)
• 4 teaspoons Italian seasoning
• 1/4 cup grated Parmesan cheese, plus more for serving (optional)
• 1/4 cup plain dried breadcrumbs
• 1 large egg
• Coarse salt and ground pepper
• 1 pound ground beef sirloin
• 1 tablespoon olive oil
• 1 medium carrot, grated
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 12 ounces spaghetti

Directions

1. Heat broiler with rack 4 inches from heat source. In a medium bowl, mix 1/4 cup onion, 2 teaspoons Italian seasoning, Parmesan, breadcrumbs, egg, 1 teaspoon coarse salt, and 1/2 teaspoon pepper until combined. Add beef; mix gently until combined. With moistened hands, form beef mixture into 16 balls (each equal to 2 level tablespoons). Place on a rimmed baking sheet, and broil until lightly browned, 10 to 12 minutes. 
2. Heat oil in a large saucepan over medium. Add carrot, remaining 3/4 cup onion, and remaining 2 teaspoons Italian seasoning; season with salt and pepper. Cook until vegetables are tender, 3 to 4 minutes. Add crushed tomatoes and tomato sauce; bring to a boil. 
3. While the sauce is simmering, bring a large pot of salted water to a boil.  Add pasta to boiling water; cook for about six minutes and drain.   
   
4. Reduce sauce to a simmer, and add meatballs.  When the pasta has finished, add it to the sauce too.  Cook, stirring occasionally, until sauce has thickened, 20 to 25 minutes.  The pasta should go into the sauce during the last five minutes or so.
   
5. Toss the pasta, sauce, and meatballs.  Serve with additional Parmesan if desired.  

Oh the crock pot!  There is nothing like coming home to the aroma of a meal slowly cooking all day!  This is one my favorite slow cooker recipes!  Perfect for cold, winter days.  

Source: Real Simple magazine (with changes) 
Serves 6| Hands-On Time: 15m | Total Time: Varies

• 1 1/2 pounds beef chuck, cut into chunks
• 2 sweet potatoes (about 1 pound), cut into 1/2-inch-thick half-moons
• 1 28-ounce can whole peeled tomatoes
• 1 large red onion, cut into wedges
• 1/2 cup dried apricots
• 1 teaspoon ground cumin
• 2 teaspoons ground ginger
• 1 tablespoon ground cinnamon
• 1/8 teaspoon cayenne
• kosher salt
• 1 10-ounce box couscous (1 1/2 cups) (garlic flavored is my favorite)
• 1 15-ounce can chickpeas, rinsed
• 2 cups baby spinach (1 1/2 ounces)
• 1/4 cup roasted almonds, chopped

Directions

1. In a 4- to 6-quart slow cooker, combine the beef, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.
2. Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.
3. Add the sweet potatoes part way through to avoid overcooking them.  If you're cooking on high, add them after two hours.  If you're cooking on low, add them after 4 or 5 hours.  
4. Ten minutes before serving, prepare the couscous according to the package directions.
5. Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with the almonds.
6. To freeze: Omit the couscous and spinach. Cool the beef to room temperature and divide among freezer containers or bags. Freeze for up to 3 months.
7. To reheat: Thaw in a bowl of cold water or overnight in the refrigerator. Cook in a pot, covered, stirring occasionally, until heated through, 20 to 30 minutes. Stir in the spinach. Serve with the cooked couscous.

My favorite crock pot:
 http://www.amazon.com/Hamilton-Beach-Forget-6-Quart-Programmable/dp/B001AO2PXK

Everything you want in a slow cooker for $50!  If you are like me, when you go to work, you are out of the house for well over 8 hours.  With this, you can program the pot for a certain cooking time.  After it reaches that time, it will switch to a "keep warm" setting.  Otherwise, you can insert a probe into the meat and when the desired temperature has been reached, it will switch to the warm setting.  The snaps on the lid make it easy to take to a pot luck.  This also received great reviews on Consumer Reports.  

Slow cooking tips:
- Don't peek! I've heard tale that when you take the lid off, it will increase your cooking time by 30-60 minutes.
- Don't worry! You won't burn the house down (really)!
-Get a pot that is about this size (6 qts).  Otherwise, you will tend to overcook your meals if it is too small and most recipes call for a medium size crock.
-Consider adding some ingredients part of the way through (if you're home).  For example, we add the sweet potatoes, chick peas, and spinach later in the recipe above.  Add beans an hour or so before serving when making chili.
-Reynolds makes slow cooker liners that you may insert into your slow cooker before adding your food.  This certainly makes clean up almost instant.  However, I'm not sure how I feel about plastic being heated along with my food for hours at a time.  I'm holding off on using them for now.  
-Cooking times are really approximate when using slow cookers.  An hour here or there on low can really be insignificant at times, which is the glory of slow cooking.  Also, don't be afraid to play around with the settings and times.  For example, you could cook on low for 5 hours and then on high for 2 to speed things along.