-
-
My review
Meat-Lover's Slow Cooker Spaghetti Sauce
76
Ashley
"This creates a great, chunky, and very meaty spaghetti sauce. The longer it cooks, the better it tastes!"
Added to shopping list.
Go to shopping list.
Ingredients
8 h 40 m servings 264Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
- Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.
You might also like
Footnotes
- Cook's Note
- This sauce is not super sweet, and you may find that you want to add more sugar!
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 383505 Ratings
-
-
-
-
-
Most helpful positive review
2/2/2010
Recipe creator here! Personally, what I think really makes the recipe is the use of sweet Italian Sausage, not ground, but links. I remove the casing and cut them in to bite size pieces. I cook...
Most helpful critical review
4/17/2010
Don't get me wrong-- I'm no health nut, I'm just a foodie. I enjoy baked goods and desserts, but they are the only place that I want to see sugar; not in a spaghetti sauce. The only other proble...
Most helpful
Most positive
Least positive
Newest
2/2/2010
Recipe creator here! Personally, what I think really makes the recipe is the use of sweet Italian Sausage, not ground, but links. I remove the casing and cut them in to bite size pieces. I cook...
3/3/2010
This is my go-to spaghetti sauce recipe. Only thing I do different is add in fresh veggies to really stretch the sauce (shredded zucchini, shredded carrots, chopped peppers, fresh sliced mushroo...
4/17/2010
To make dinner even quicker, prepare and freeze the pasta ahead of time. Thaw it in boiling water, and in less than 2 minutes it's ready to use. I always boil the whole package of pasta when I...
4/21/2010
This sauce is fantastic. My husband ate every drop and is definitely not normally a spaghetti sauce fan. Some people were critical of the sugar in the recipe, but I don't know how you could call...
3/19/2011
Sweet and savory often go together. Also, here's a tip for those who say the sauce was watery. Place a clean kitchen towel draped over the open crockpot and then place the lid on the pot. The...
3/19/2011
The issue to not use sugar because this sauce is too sweet is really not valid. Sugar is used in tomato based sauces to mellow the acidic bite. I personally use brown sugar rather than white bec...
4/17/2010
Don't get me wrong-- I'm no health nut, I'm just a foodie. I enjoy baked goods and desserts, but they are the only place that I want to see sugar; not in a spaghetti sauce. The only other proble...
4/17/2010
This is a great recipe; very similar to something I have been using for years. Thanks also to the author for adding the bit about chunks of sausage, versus ground - I wondered where the chunky ...
4/24/2010
This is wonderful! I am upset at the one reviewer who discounted it because of the miniscule amount of sugar. I, too, am a foodie...and adding a little sugar to tomato dishes, as most foodies ...