Creamiest Slow Cooker Spaghetti Sauce Recipe

My kitchen was brimming with garden tomatoes right now, so yesterday, I used them to make this homemade slow cooker spaghetti sauce. Since the tomatoes are watery, I mixed them with canned, drained tomatoes. And to keep things easy, I didn’t bother peeling or seeding the tomatoes.

Tomato sauce is best when you give it time to simmer but making it on the stove means you have to sit and watch it. The slow cooker is a much better option.

This slow cooker spaghetti sauce recipe makes a lot of sauce, so make it on the weekend for a week of dinners or freeze some of it. Serve it over any pasta, or for fewer calories and carbs, use spaghetti squash. Enjoy!

Creamiest Slow Cooker Spaghetti Sauce Recipe

Gretel Shaw

Nothing beats a good spaghetti sauce. This recipe is a good dish to try. Check out the recipe here.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Main Course

Cuisine Italian

Servings 6 people

Calories 599 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 pound ground beef (minced beef) - lean
• ½ large yellow onion - diced
• 6 cloves garlic - minced or chopped
• 6 medium tomato
• 14 ounces tomato - diced and drained
• 1 tablespoon Italian herbs (oregano, rosemary, thyme, and sometimes basil and parsley) - crushed
• 2 teaspoons red pepper flakes
• 1 teaspoon dried oregano - crushed
• 2 tablespoons sugar (white sugar)
• ½ teaspoon salt
• 1 package spaghetti - cooked
• 1 cup Parmesan cheese - grated

Instructions

 

• Brown beef in a large deep saucepan, adding onion and garlic halfway through.
• Drain fat, if needed. Add fresh tomatoes and cook over medium-high heat until they soften and break down a little (about 5 minutes).
• Add diced tomatoes, spices, sugar and salt. Stir and let simmer for about 10 minutes.
• Remove from heat and let cool for a few minutes. Use a handheld immersion blender to blend the mixture into a sauce-like consistency (be careful not to splatter yourself!).
• Ladle the sauce into a 5-quart slow cooker and cook on a low setting for 4 to 6 hours. Serve over cooked spaghetti or spaghetti squash.

Nutrition

Calories: 599kcalCarbohydrates: 71gProtein: 31gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 65mgSodium: 541mgPotassium: 861mgFiber: 6gSugar: 12gVitamin A: 1450IUVitamin C: 25mgCalcium: 289mgIron: 4mg

How did this recipe turn out for you?We’re eager to hear your thoughts!