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how to make homemade meat sauce in the slow cooker
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Slow Cooker Meat Sauce Recipe

This Slow Cooker Spaghetti Sauce Recipe is a great way to make a big batch of rich and flavorful homemade meat sauce with very little effort. Serve over your favorite pasta, or use in pasta bakes, lasagna, or even over chicken or beef.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Sauce
Cuisine: Italian
Servings: 12 cups
Calories: 264kcal
Author: The Carefree Kitchen

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion diced (white or yellow)
  • 1 tablespoon garlic minced (about 3 large cloves)
  • 1 pound ground beef
  • 1 pound hot Italian sausage casings removed
  • 1/2 cup water
  • 2 28-ounce cans crushed San Marzano tomatoes
  • 2 tablespoons sugar
  • 1½ tablespoons salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons Italian seasoning
  • 1 Parmesan rind optional
US Customary - Metric

Instructions

  • In a large Dutch oven over medium heat, add the olive oil. Once shimmering, add the diced onion and stir to coat. Reduce heat to medium low and cook, stirring occasionally, until the onions are softened and golden brown, about 8-10 min.
  • Add the garlic and cook for about 1-2 minutes, stirring until fragrant.
  • Add the ground beef, sausage, and water. Cook, breaking the meat into small pieces, until browned and no longer pink, about 5-7 min. Drain excess grease if needed.
  • Transfer the meat mixture to a 6-quart slow cooker. Add the crushed tomatoes, sugar, salt, Italian seasoning, black pepper, and parmesan rind. Stir until combined.
  • Cover and cook on low for 5-7 hours, or high for 3-4 hours, stirring once or twice if possible. Remove and discard the Parmesan rind before serving.
  • Serve over cooked spaghetti, fettuccini, rigatoni, or your favorite pasta. Garnish with freshly grated Parmesan cheese and chopped parsley if desired. Enjoy!

Notes

Storing instructions: store in an airtight container or jar in the fridge for up to 5 days, or frozen for up to 4 months.  To thaw, transfer to the fridge overnight.
Reheating: add leftover sauce to a saucepan with a touch of water and reheat over medium low, stirring occasionally until warmed through.
For an even richer flavor, cook the sauce on low for the full 8 hours. 
 

Nutrition

Serving: 1cup | Calories: 264kcal | Carbohydrates: 4g | Protein: 12g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 1175mg | Potassium: 232mg | Fiber: 1g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg