Slow Cooker Spaghetti Sauce

A white bowl filled with thick, rich red marinara sauce sits next to a plate of plain spaghetti noodles and a slice of multigrain bread, all arranged on a white surface.

This slow cooker spaghetti sauce is a thick, meaty crock pot spaghetti sauce made with ground beef, tomatoes, and Italian herbs, perfect for a hearty family dinner or feeding a crowd.

Course Dinner

Cuisine American, Italian

Keyword comfort food, hearty, slow cooker

Prep Time 15

Cook Time 4

Total Time 4 15

Servings 1 cup servings

Calories 170

Author Gina Dickson

Equipment

Ingredients

1 pound ground beef 2 pounds if you want it extra meaty
½ cup onion diced
1 tablespoon minced garlic
45 ounces crushed tomatoes canned; three 15-ounce cans
30 ounces tomato sauce canned; two 15-ounce cans
6 ounces tomato paste canned; one 6-ounce can
2 bay leaves
1 tablespoon Italian seasoning
1 teaspoon dried oregano
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
½ teaspoon salt
½ teaspoon black pepper
½ cup beef broth
1/4 teaspoon crushed red pepper flakes optional, for a touch of heat

Instructions

Brown the Meat

In a large skillet over medium heat, cook the ground beef, diced onion, and minced garlic until the beef is browned and the onion is soft, about 5 to 7 minutes.
1 pound ground beef, ½ cup onion, 1 tablespoon minced garlic

Drain Fat

Carefully drain off any excess fat from the skillet.

Combine Ingredients

Transfer the cooked meat mixture to your slow cooker. Add the crushed tomatoes, tomato sauce, tomato paste, bay leaves, Italian seasoning, dried oregano, balsamic vinegar, brown sugar, salt, black pepper, beef broth, and red pepper flakes if using.
45 ounces crushed tomatoes, 30 ounces tomato sauce, 6 ounces tomato paste, 2 bay leaves, 1 tablespoon Italian seasoning, 1 teaspoon dried oregano, 1 tablespoon balsamic vinegar, 1 tablespoon brown sugar, ½ teaspoon salt, ½ teaspoon black pepper, ½ cup beef broth, 1/4 teaspoon crushed red pepper flakes

Slow Cook

Stir everything together well. Cover and cook on low for 6 hours, or on high for 4 hours, until the sauce is deep red and thick enough to cling to a spoon.

Serve

Remove the bay leaves before serving. Spoon the sauce over your favorite cooked pasta.

Notes

Make Ahead: Brown the meat and onion the night before and store in the fridge, then add to the slow cooker the next morning with everything else.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating: Reheat gently on the stove or in the microwave. Add a splash of broth or water if the sauce is too thick.

Freezing: Freeze for up to 3 months. Portion into freezer bags for easy individual meals.

Substitutions: Ground turkey, venison, or Italian sausage in place of beef, or omit meat entirely for a meatless version. Frozen diced onion in place of fresh. Red wine vinegar or red wine in place of balsamic vinegar. Honey or white sugar in place of brown sugar. Vegetable broth in place of beef broth.

Variations: Add a splash of red wine, chopped bell pepper, mushrooms, or a pinch of fennel seed. Add an extra pound of ground beef for a meat lovers' version, or stir in spinach, zucchini, shredded carrot, olives, or sun-dried tomatoes.

Slow Cooker Times: HIGH: 4 hours / LOW: 6 hours

Nutrition