Crockpot Spaghetti Sauce
Nothing, but nothing beats homemade spaghetti sauce and this crockpot spaghetti sauce recipe makes it so easy you can have it any night of the week.
Ingredients
- 1 pound ground beef
- ½ pound Italian sausage bulk or links (See Notes)
- 1 large onion peeled and diced
- 6 cloves garlic peeled and minced
- 28 ounces diced tomatoes in juice Use the liquid in the can as well! Fire roasted diced tomatoes are the best choice.
- 24 ounces tomato sauce
- 14 ounces crushed tomatoes
- 6 ounces tomato paste
- 1 bell pepper stem and seeds diced
- ½ cup water
- 2 tablespoons Worcestershire sauce, Soy Sauce, or Fish Sauce
- 1 ½ tablespoons Italian seasoning
- 1 teaspoon kosher salt or adjust to taste after cooking is finished
- 1/4 teaspoon MSG (like Accent) optional
- 1 teaspoon sugar optional if you prefer sweeter sauce
- 3/4 teaspoon ground or cracked black pepper
- 2 tablespoons each fresh parsley and basil plus extra for garnish if desired
Instructions
- Cook the ground beef, sausage, onions, and garlic together until no pink remains in the meat. It does not need to be fully brown, just cooked through. Drain as much fat as you possibly can from the mixture.
- Add the cooked meat mixture along with the remaining ingredients (except for optional fresh herbs) to the crock pot.
- Cook on High for 4 hours or low for 6-8 hours. Taste the sauce and adjust salt if needed.
- If using fresh herbs, stir it into the sauce just before serving.
- Serve over pasta prepared to “al dente” according to package instructions. See notes for tips.
Notes
You can choose to use either Italian sausage links or bulk Italian sausage. If using the bulk sausage, break it up with the ground beef as you cook it. If using raw links, cut them into coin shapes and brown along with the ground beef. If using fully cooked links, cut into coins and add them directly to the crockpot without browning them.
Do not add oil to the water for cooking your pasta. Also, do not rinse it when it is done cooking. These steps will help the sauce stick to the cooked pasta.
If you want to add fresh herbs, do so right before serving.
You can divide leftover sauce into meal sized portions and freeze for later use. For best results and texture, do not freeze with pasta.
Nutrition
Calories: 329kcalCarbohydrates: 20gProtein: 18gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 62mgSodium: 1568mgPotassium: 1095mgFiber: 5gSugar: 12gVitamin A: 987IUVitamin C: 38mgCalcium: 105mgIron: 5mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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