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overhead view of spaghetti sauce in crock pot with wooden spoon
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5 from 4 votes

Crock Pot Spaghetti Sauce

This rich, flavorful Crock Pot Spaghetti Sauce is packed with Italian sausage, ground beef, and hearty tomatoes. It’s easy to make, perfect for pasta night, and tastes absolutely rich and delicious!
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
Servings: 10 servings
Calories: 337kcal
Author: Nora from Savory Nothings

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage
  • 1 pound lean ground beef
  • 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
  • ½ cup red wine OR beef broth
  • 2 (6-oz) cans tomato paste
  • 2 (15-oz) cans crushed tomatoes
  • 2 (15-oz) cans diced tomatoes not drained
  • 1 (15-oz) can tomato sauce
  • 1 tablespoon light brown sugar
  • 1 teaspoon salt more or less to taste
  • ½ teaspoon cracked black pepper
  • 2 bay leaves optional

Instructions

  • Brown meats: Heat 1 tablespoon olive oil in large skillet over medium to medium-high heat. Brown 1 pound ground Italian sausage and 1 pound lean ground beef, lightly season with salt and pepper; break up meat as it cooks. Work in batches if needed, drain extra fat if desired. Transfer browned meat to 6-quart slow cooker.
  • Cook aromatics and season: Add 1 medium onion (finely chopped) to same skillet; cook 6-8 minutes over medium heat until softened. Stir in 3 cloves garlic (minced); cook 1 minute. Stir in 2 teaspoons Italian seasoning, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon garlic powder; cook 1 more minute.
  • Deglaze: Pour ½ cup red wine (OR beef broth) into skillet, scraping any browned bits off bottom of pan. Simmer over medium-high heat until liquid evaporates (1-2 minutes). Carefully transfer to slow cooker.
  • Combine ingredients: Add 2 (6-oz) cans tomato paste, 2 (15-oz) cans crushed tomatoes, 2 (15-oz) cans diced tomatoes (undrained) and 1 (15-oz) can tomato sauce to slow cooker. Season with 1 tablespoon light brown sugar, 1 teaspoon salt and ½ teaspoon cracked black pepper. Add 2 bay leaves, if using. Stir well until combined.
  • Slow cook: Cover slow cooker with lid; cook on LOW 8-10 hours without stirring.
  • Serve: Serve hot over freshly cooked spaghetti; top with parmesan if desired.

Notes

Ingredient notes

  • ground Italian sausage adds bold flavor; sub with ground beef and extra Italian seasoning if needed.
  • red wine adds depth; use low-sodium beef broth for a non-alcoholic option.
  • use plain canned tomatoes; pre-seasoned ones can overpower the sauce.
  • brown sugar balances acidity; sub with white sugar or honey if needed.

Recipe tips

  • always brown the meat for maximum flavor
  • cook on low for 8-10 hours for the best results
  • taste and adjust salt before serving
  • tastes best if made ahead 1-2 days and refrigerated; flavors improve with time!

Storage tips

  • store in the fridge for up to 3 days; reheat with a splash of broth if needed
  • freezes well for up to 3 months; thaw overnight or warm directly on low heat

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 23g | Protein: 21g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 1300mg | Potassium: 1210mg | Fiber: 5g | Sugar: 13g | Vitamin A: 997IU | Vitamin C: 29mg | Calcium: 105mg | Iron: 5mg