Spaghetti Sauce from the Slow Cooker

Spaghetti Sauce from the Slow Cooker
  • PREP TIME
    10 mins
  • COOK TIME
    6 hrs 5 mins
  • TOTAL TIME
    6 hrs 15 mins
  • SERVING
    6 People
  • VIEWS
    27

Transform your weeknight spaghetti with this rich, deeply flavored sauce, simmered low and slow to coax out maximum deliciousness. It's a simple set-it-and-forget-it recipe that delivers restaurant-quality results with minimal effort.

Ingridients

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Nutrition

  • Carbohydrate
    11 g
  • Cholesterol
    72 mg
  • Fiber
    2 g
  • Protein
    22 g
  • Saturated Fat
    6 g
  • Sodium
    797 mg
  • Sugar
    8 g
  • Fat
    14 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 7 mins In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon until it is fully cooked and crumbly. This should take approximately 5 to 7 minutes. Drain off any excess grease thoroughly.

Image Step 02
02 Step

Recipe View 5 mins Transfer the browned beef to a slow cooker. Add the diced tomatoes (with their juices), chopped onion, tomato paste, sugar, Parmesan cheese, minced garlic, salt, oregano, anise seed, and bay leaf.

Image Step 03
03 Step

Recipe View 2 mins Stir all ingredients together until well combined. Ensure the beef is evenly distributed throughout the sauce.

Image Step 04
04 Step

Recipe View 8 hrs Cover the slow cooker and cook on Low heat for 6 to 8 hours, or on High heat for 3 to 4 hours. The longer it cooks, the richer and more developed the flavor will become. Remove the bay leaf before serving.

Image Step 05
05 Step

Recipe View 1 mins Serve hot over your favorite cooked spaghetti or other pasta. Garnish with additional Parmesan cheese, if desired.

For a richer flavor, try browning the ground beef with a tablespoon of olive oil and a pinch of red pepper flakes.
Consider adding other vegetables such as chopped bell peppers, mushrooms, or zucchini for added nutrition and flavor.
If you don't have anise seed, a pinch of fennel seed can be used as a substitute.
This sauce freezes beautifully! Allow it to cool completely before transferring to freezer-safe containers or bags. It will keep in the freezer for up to 3 months.
For a smoother sauce, use an immersion blender to partially blend the sauce before serving. Be careful not to over-blend.

German Cartwright

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 9 Ratings)
Total Reviews: (5)
  • Holden Howe

    This sauce is amazing! So easy to make and the flavor is incredible. My family loves it!

  • Alaina Cruickshank

    I was skeptical about the anise seed, but it really adds a unique depth of flavor. I'll definitely be making this again!

  • Itzel Beatty

    I doubled the recipe and froze half for later. It's a lifesaver on busy weeknights!

  • Larue Gleichner

    This recipe is a keeper! My kids, who are normally picky eaters, devoured it.

  • Fanny Cremin

    I added a splash of red wine to the sauce while it was cooking, and it made it even better!

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