Slow Cooker Spaghetti Sauce
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There is nothing better than a slow-simmered sauce like this slow cooker spaghetti sauce that just fills the house with cozy, mouthwatering aromas. Similar to my pappardelle bolognese recipe and my Italian Sausage Pasta recipes that screams comfort.
This sauce has become a family favorite sauce, and with just 15 minutes of prep time to brown the meat and chop an onion, it a game-changer! Finding a recipe for the whole family that never disappoints is a total win.
Why This Recipe Works
✔️ Set It & Forget It: The slow cooker does all the work! After you brown the ground beef and Italian sausage, all you have to do is add the ingredients and let it simmer to perfection.
✔️ Incredible Flavor: the slow cooking process enhances the taste of tomatoes, garlic, and herbs for a rich and hearty sauce. Be sure taste and adjust the seasonings after it cooks to get the perfect taste for you and your family. (I usually always add extra salt!)
✔️ Perfect for Meal Prep: Make a big batch and freeze for easy future meals. It’s simple, delicious, and practically effortless so it’s an easy recipe to add to the meal-prep rotation!
✔️ Customizable: Adjust the seasonings, add veggies, or swap the meat to make it your own!
Other pasta favorites I know you’ll love is my Skillet Rotini Lasagna, Easy Shell Pasta, and Stuffed Shells.
Table Talk with Tawnie
I’ll truly never get tired of red sauce and pasta. I think we can all agree it’s just too good! I’ll always love spaghetti and meatballs and lasagna, but a good meat sauce over some pasta at the end of a long day never disappoints. I love that I can make this in the morning, and then go about my day, knowing dinner will be (mostly) ready come dinner time. Just the best, right?!
- Ground beef & sausage: I like to use a mix of beef and sausage, but feel free to use whatever meat you like best (ground turkey and ground pork are other good option) add a hearty texture and depth of flavor.
- Onion & garlic: the only chopping you’ll do! Everything else is opening cans!
- Tomato products: I like to use San Marzano tomatoes because they are sweeter and less acidic than regular tomatoes. Passata helps to create a smooth, thick base, and the tomato paste helps to thicken the sauce and intensify the overall flavor.
- Sugar: You’ll see this a lot in red sauces because it balances out the acidity of the tomatoes. Feel free to use less based on your preferences.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Brown the meats
The “hardest” step of this recipe, and it’s not even hard! Add the meat to a skillet and brown the meat with the onions and garlic. Boom! Done. Next step.
Add everything in the slow cooker
Literally add it all in! Crush up some of the larger san marzano tomatoes so there aren’t any huge huge chunks of tomato in your sauce, unless you like that!
Cook then serve!
Cover and cook on low for 6-8 hours or high for 3-4 hours. Serve it with your favorite pasta shape (this shape in these photos is the Malfalde Corte shape!). Dig into the cozy and enjoy!
Expert Tips
- ✔️Use Quality Tomatoes – the San Marzano tomatoes really make a difference and give the best flavor.
- ✔️ Brown the Meat First – Adds depth and makes for a better texture and flavor (prevents a greasy sauce). If you add it in raw, the meat can become mushy and greasy.
- ✔️ Season to Taste – be sure to adjust salt, pepper, and herbs to your preference. I love adding red chili flakes, lots of fresh basil, and a scoop of ricotta to mine!
Storage / Freezing
- Refrigerator: Allow to cool, and then store in an airtight container for up to 5 days.
- Freezer: Let the sauce cool completely, then portion into freezer bags or containers. Freeze for up to 3 months.
- Reheating: Stovetop: Warm over low heat, stirring occasionally. Microwave: Heat in 30-second intervals, stirring between each.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Slow Cooker Spaghetti Sauce
Ingredients
- 1 lb. ground beef
- 1 lb. ground Italian sausage (mild or spicy) or ground pork
- 1 medium yellow onion, finely chopped
- 1 Tbsp. minced garlic
- 2, 28 oz. cans San Marzano tomatoes
- 1, 24 oz. jar passata (substitue with tomato puree or crushed canned tomatoes )
- 1/2 cup beef broth or red wine
- 6 oz. tomato paste
- 1/4 cup sugar, brown or granulated
- 1 Tbsp. Italian seasoning
- 2 bay leaves
- 1 parmigiano reggiano rind
- salt and black pepper, ½ tsp. each plus more to taste
Get Recipe IngredientsLast step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook meat & onions: Brown the meat with the onion and garlic in a large saute pan until the meat is cooked through. Drain the excess fat.1 lb. ground beef, 1 lb. ground Italian sausage (mild or spicy) or ground pork , 1 medium yellow onion, finely chopped, 1 Tbsp. minced garlic
- Add everything to slow cooker: Place the meat and onion mixture in the bottom of a 6QT slow cooker. Add all remaining ingredients and stir. (Crush the San Marzano tomatoes so there aren't any super large chunks).2, 28 oz. cans San Marzano tomatoes, 1, 24 oz. jar passata, 1/2 cup beef broth or red wine, 6 oz. tomato paste, 1/4 cup sugar, brown or granulated, 1 Tbsp. Italian seasoning, 2 bay leaves, 1 parmigiano reggiano rind, salt and black pepper, ½ tsp. each plus more to taste
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours. Then taste and adjust any seasonings based on your preferences. Remove the bay leaves (do they really ever do anything?! We'll never know) and the parmigiano reggiano rind.
- Serve it up: Serve with your favorite pasta and more Parmigiano Reggiano on top, fresh basil, chili flakes, ricotta, etc.
Video
Notes
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- Refrigerator: Allow to cool, and then store in an airtight container for up to 5 days.
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- Freezer: Let the sauce cool completely, then portion into freezer bags or containers. Freeze for up to 3 months.
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- Reheating: Stovetop: Warm over low heat, stirring occasionally. Microwave: Heat in 30-second intervals, stirring between each.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Sierra Ashleigh Photography
So flavorful and easy! Made a batch to freeze and can’t wait to have this stash on deck for easy meals.
Melissa! This is amazing 🙂 thank you friend!!