Slow Cooked Spaghetti Sauce
Elevate your pasta night with this hearty and flavorful Slow Cooked Spaghetti Sauce, a recipe that’s simmered to perfection over hours for unmatched depth of flavor. Made with a savory blend of ground beef and pork, aromatic garlic, diced onions, and a rich base of crushed tomatoes and red wine, this sauce is infused with the robust essence of oregano, basil, thyme, and a hint of red pepper flakes for subtle heat. The slow cooker does all the heavy lifting, melding the ingredients into a velvety, rustic sauce that will make your kitchen smell like an Italian trattoria. Perfect for busy days, this hands-off recipe requires only 15 minutes of prep time and yields a soul-warming dish that pairs beautifully with spaghetti or your favorite pasta. Top with fresh parsley for a bright, herbaceous finish, and savor this comforting classic with your family or guests. Keywords: slow-cooked spaghetti sauce, homemade pasta sauce, Italian dinner recipes, slow cooker sauce, rich tomato sauce.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 6 ounces Tomato paste
- 1 cup Beef broth
- 0.5 cup Red wine
- 2 teaspoons Granulated sugar
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Dried thyme
- 0.25 teaspoon Crushed red pepper flakes
- 2 whole Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef and ground pork to the skillet and cook until browned, breaking it up into small pieces with a wooden spoon. Drain any excess fat and transfer the meat to the slow cooker.
In the same skillet, add the diced onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for an additional 1 minute. Transfer to the slow cooker.
Add the crushed tomatoes, tomato paste, beef broth, and red wine to the slow cooker. Stir to combine.
Stir in the sugar, oregano, basil, thyme, crushed red pepper flakes, salt, black pepper, and bay leaves.
Set the slow cooker to low heat and cook for 6-8 hours, stirring occasionally to ensure the flavors meld together.
Remove the bay leaves from the sauce. Adjust seasoning with additional salt and pepper if needed.
Serve over cooked spaghetti or your favorite pasta. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2982 mg | 130% | |
| Total Carbohydrate | 97.2 g | 35% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 57.7 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4874 mg | 104% | |
*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.
