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Slow Cooker Spaghetti Sauce

Let your slow cooker do the work to make this rich, homemade slow cooker spaghetti sauce packed with tomatoes, meat, garlic, and herbs —perfect for pasta night or for meal prep!
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings
Calories 393kcal
Author Tawnie Graham of Kroll's Korner

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 

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

Storage
    • 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.

Nutrition

Serving: 1serving | Calories: 393kcal | Carbohydrates: 13g | Protein: 19g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 678mg | Potassium: 565mg | Fiber: 2g | Sugar: 10g | Vitamin A: 359IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 3mg