Slow Cooker Spaghetti Sauce
The ultimate comfort food, this Slow Cooker Spaghetti Sauce is rich, hearty, and bursting with flavor. Perfect for an easy weeknight dinner, it simmers beautifully, making it a family favorite. You'll want to make this tonight!
Equipment
- Cutting Board
- Slow Cooker
- Chef's Knife
- Skillet
Ingredients
- 1 pound ground beef
- 28 ounces crushed tomatoes 1 can
- 29 ounces tomato sauce
- 2 cans tomato paste 6 oz each
- 2 tablespoons brown sugar
- 0.5 cup diced white onion
- 4 cloves garlic minced
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- cooked spaghetti noodles
- shredded Parmesan cheese
- fresh parsley
Instructions
- Brown ground beef in a large skillet over medium high heat. Drain off fat.
- Add the meat to the crock pot. Then add the rest of the ingredients for the spaghetti sauce.
- Place the lids on the slow cooker. Cook on low for 8 hours or high for 4 hours. Do not open lids during the cooking time.
- Serve over cooked spaghetti noodles and garnish with shredded Parmesan cheese and chopped fresh parsley if desired.
Notes
- Storage: Leftover sauce can be stored in an airtight container in the refrigerator for up to five days.
- Freezing: This sauce freezes beautifully. Store in freezer-safe containers for up to three months.
- Pairing: Serve with a side salad and garlic bread for a complete meal.
- Spice Level: For a little kick, add red pepper flakes to the sauce before cooking.
- Vegetable Additions: Feel free to incorporate chopped bell peppers or mushrooms for extra flavor and nutrition.