Try this Crock Pot Spaghetti Sauce recipe, or contribute your own.
- Carbohydrate 0.89964 g
- Cholesterol 0 mg
- Fat 1.78781999857347 g
- Fiber 0.315599990844727 g
- Protein 0.09132 g
- Saturated Fat 0.260369999803025 g
- Serving Size 1 1 recipe (3093g)
- Sodium 73.9903229166382 mg
- Sugar 0.584040009155273 g
- Trans Fat 0.0714974999613696 g
- Calories 19 calories
Step-by-step
- Heat olive oil in a large skillet over medium.
- Crumble and brown ground beef and sausage, along with onion and garlic.
- Drain excess fat.
- Place meat mixture into slow cooker.
- Add remaining ingredients.
- Cover and cook on low for 8 hours or high for 4 hours.
Home cooks frequently scale slow cooker recipes by simply doubling every liquid and spice linearly, which leads to overly watery sauces because moisture does not evaporate at the same rate in a sealed crock pot. Brown the ground beef and Italian sausage in batches over medium heat to prevent the skillet from overcrowding, ensuring proper caramelization before everything transfers to the basin. Slow cookers require adequate headspace to reach a safe internal temperature without boiling over, meaning a six-quart appliance safely handles up to double the listed quantities.
Adjusting Volumes and Dietary Constraints
When halving the ingredients, reduce the cooking time on low heat by roughly one to two hours to avoid over-reducing the tomato sauce and scorching the bottom. Dietary modifications are straightforward here since the olive oil easily substitutes for neutral vegetable oils, and gluten concerns only arise if serving the sauce over standard wheat pasta instead of certified gluten-free alternatives or polenta.
- Store leftover sauce in airtight glass containers for up to four days in the refrigerator.
- Freeze portions in heavy-duty freezer bags for up to three months by laying them flat to maximize freezer space.
- Stir the sauce thoroughly after cooking to reincorporate any fats that separated during the eight-hour simmer.
