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Slow Cooker Spaghetti Sauce

Best Slow Cooker Spaghetti Sauce Recipe

Transform dinner with this incredibly easy Slow Cooker Spaghetti Sauce. Rich, deeply flavored, and perfect for any night.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Cuisine Italian-American
Servings 8 servings
Calories 450 kcal

Ingredients
  

Main Ingredients

  • 1.5 lbs ground beef, browned and drained or Italian sausage
  • 1 large yellow onion, chopped about 1.5 cups
  • 6 cloves garlic, minced
  • 2 cans crushed tomatoes 28 oz
  • 1 can diced tomatoes, undrained 15 oz
  • 1 can tomato paste 6 oz
  • 1 cup beef broth or red wine
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes optional, for a kick
  • 1 bay leaf
  • 1 tbsp granulated sugar
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper, or to taste
  • 1/4 cup fresh parsley, chopped for garnish

Instructions
 

  • Brown the Meat: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off any excess fat and transfer the browned beef to your slow cooker.
  • Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Transfer the onion and garlic mixture to the slow cooker.
  • Combine Ingredients: Into the slow cooker with the beef and aromatics, add the crushed tomatoes, diced tomatoes (undrained), tomato paste, beef broth or red wine, dried oregano, dried basil, bay leaf, sugar, salt, and black pepper. Stir all ingredients thoroughly to combine.
  • Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer cook time on low will yield a richer, more developed flavor.
  • Finish and Serve: Once cooked, remove and discard the bay leaf. Taste the sauce and adjust seasonings if necessary, adding more salt, pepper, or a pinch more sugar. Serve hot over your favorite pasta, garnished with fresh chopped parsley and grated Parmesan cheese, if desired.

Notes

  • **Don't Skip Browning:** Browning the meat and sautéing the aromatics truly makes a difference. It adds a crucial layer of flavor you won't get by just dumping everything in.
  • **Balance Acidity:** "Why is my slow cooker spaghetti sauce bland?" Often, a bland sauce just needs a bit of balancing. A pinch of sugar helps mellow tomato acidity, and don't forget enough salt and pepper. A splash of red wine or a dash of balsamic vinegar can also add depth.
  • **Quality Ingredients:** Start with good quality canned tomatoes, fresh aromatics, and good herbs. The better your initial ingredients, the better your final sauce.
  • **Fresh Herbs at the End:** While dried herbs cook down well, stirring in a handful of fresh basil or parsley just before serving brightens the flavor considerably.
  • **Adjust Consistency:** If your sauce is too thin, cook uncovered for the last hour. If it's too thick, stir in a little more broth or water until desired consistency is reached.