Crockpot Spaghetti Sauce
An easy slow cooker dinner that the whole family will love!
Servings 24 servings (about 3 quarts total)
Calories 168kcal
Ingredients
- 2 lbs. lean ground beef
- 1 lb. Italian sausage, casings removed
- 3 cans (28 ounces each) crushed tomatoes
- 3 tablespoons tomato paste
- 1 cup finely-diced onion
- 2 teaspoons minced fresh garlic
- 2 tablespoons olive oil
- 2 tablespoons red wine (or sub with balsamic vinegar)
- ¼ cup chopped fresh basil (or about 2 teaspoons dried basil)
- 1 tablespoon chopped fresh oregano (or about ½ teaspoon dried oregano)
- 1-2 tablespoons brown sugar
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper, optional
- For serving: 1 lb. pasta, cooked according to package instructions
- Garnish: grated Parmesan cheese; chopped fresh herbs
Instructions
- In a large skillet, cook beef and sausage over medium heat until browned and crumbly, about 6-8 minutes. Drain.
- Transfer cooked meat to a 6- or 7-quart slow cooker. Add tomatoes, tomato paste, onion, garlic, oil, vinegar (or wine), basil, oregano, brown sugar, salt, pepper and crushed red pepper. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Taste and season with additional salt, pepper or sugar, if necessary.
- Serve sauce with cooked pasta and garnish with Parmesan cheese and fresh herbs, if desired.
Notes
Store leftover spaghetti sauce in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.
Nutrition
Serving: 0.5cup sauce | Calories: 168kcal | Carbohydrates: 9g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 601mg | Potassium: 504mg | Fiber: 2g | Sugar: 5g | Vitamin A: 261IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 3mg