Crock Pot Spaghetti Sauce
Indulge in the comforting flavors of homemade Crock Pot Spaghetti Sauce, a rich and hearty recipe perfect for slow cooking enthusiasts. This hands-off spaghetti sauce combines savory ground beef and Italian sausage with aromatic onion, garlic, and a medley of tomatoes for a deeply flavorful base. Seasoned with dried herbs like basil and oregano, plus a hint of sugar to balance the acidity, this sauce simmers low and slow in your crock pot, letting the ingredients meld into perfection. Ideal for busy weeknights or meal prepping, it pairs beautifully with any pasta and can be easily stored for later use. Elevate your spaghetti night with this easy, delicious, and freezer-friendly classic!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 pound Ground Italian sausage
- 2 tablespoons Olive oil
- 1 large (diced) Onion
- 4 minced Garlic cloves
- 28 ounces Crushed tomatoes (canned)
- 15 ounces Tomato sauce (canned)
- 6 ounces Tomato paste (canned)
- 1 cup Water
- 1 tablespoon Granulated sugar
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh basil (chopped, optional for garnish)
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the ground beef and Italian sausage to the skillet. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked through. Drain any excess fat and transfer the cooked meat to the crock pot.
In the same skillet, add the diced onion and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute until fragrant. Transfer the onion and garlic mixture to the crock pot.
Add the crushed tomatoes, tomato sauce, tomato paste, and water to the crock pot.
Stir in the sugar, dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using).
Cover the crock pot with its lid and set it to cook on LOW for 6-8 hours, or HIGH for 3-4 hours. Stir occasionally to prevent sticking.
Taste the sauce and adjust seasoning, if necessary. Stir in the chopped fresh parsley during the last 10 minutes of cooking.
Once the sauce is finished cooking, serve it hot over cooked spaghetti or your pasta of choice. Garnish with fresh basil if desired.
Leftover sauce can be cooled and stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.
Nutrition Facts
Calories |
3245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.2 g | 291% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 8207 mg | 357% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 95.8 g | ||
| Protein | 165.0 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 7030 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
