Description
This Crock Pot Spaghetti Sauce recipe delivers a rich and flavorful Italian-style sauce slow-cooked to perfection. Combining ground Italian sausage and beef with a robust blend of tomatoes, aromatic herbs, and a splash of red wine, it simmers low and slow for hours, making it a perfect hands-off meal starter ideal for busy days or gatherings.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 pound lean ground beef
Aromatics and Spices
- 1 medium onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning (or more to taste)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
Liquids and Tomatoes
- 1/2 cup red wine or beef broth
- 2 (6-ounce) cans tomato paste
- 2 (15-ounce) cans crushed tomatoes
- 2 (15-ounce) cans diced tomatoes, not drained
- 1 (15-ounce) can tomato sauce
Seasonings and Extras
- 1 tablespoon light brown sugar
- 1 teaspoon salt (more or less to taste)
- 1/2 teaspoon cracked black pepper
- 2 bay leaves (optional)
Instructions
- Brown meats: Heat 1 tablespoon olive oil in a large skillet over medium to medium-high heat. Brown both 1 pound of ground Italian sausage and 1 pound of lean ground beef, seasoning lightly with salt and pepper. Break up the meat as it cooks and work in batches if necessary. Drain excess fat if desired. Transfer the browned meat to a 6-quart slow cooker.
- Cook aromatics and season: In the same skillet, add the finely chopped onion and cook over medium heat for 6-8 minutes until softened. Stir in the minced garlic and cook for one more minute. Then add the Italian seasoning, dried oregano, dried basil, and garlic powder, cooking for another minute to release their flavors.
- Deglaze: Pour 1/2 cup red wine or beef broth into the skillet, scraping up any browned bits from the bottom. Simmer on medium-high heat until the liquid evaporates, about 1-2 minutes. Carefully transfer this mixture to the slow cooker.
- Combine ingredients: Add tomato paste, crushed tomatoes, diced tomatoes (with their juices), and tomato sauce to the slow cooker. Season with brown sugar, salt, black pepper, and add bay leaves if using. Stir everything thoroughly to combine.
- Slow cook: Cover the slow cooker and cook on LOW for 8-10 hours without stirring to allow the sauce to develop deep flavors and a thick consistency.
- Serve: Once cooked, serve the sauce hot over freshly cooked spaghetti or your favorite pasta. Optionally, top with grated parmesan cheese.
Notes
- For a non-alcoholic option, substitute red wine with beef broth as suggested.
- If you prefer a spicier sauce, consider adding crushed red pepper flakes along with the herbs.
- Do not stir the sauce during cooking to allow maximum flavor development.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- For a gluten-free version, ensure all canned tomato products and sausage are gluten-free certified.