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Slow-Cooked Beef Spaghetti Sauce Recipe

Slow-Cooked Beef Spaghetti Sauce Recipe

Down-home and delicious, this sauce simmers fuss-free for hours, leaving you time to start a spring garden or more. Kim Stewart - North Little Rock, Arkansas
TOTAL TIME: Prep: 15 min. Cook: 8 hours YIELD:10 servings


  • 2 pounds lean ground beef (90% lean)
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 1-1/2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 2 garlic cloves, minced
  • 4 bay leaves
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried rosemary, crushed
  • Hot cooked spaghetti


  • 1. In a large skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the green pepper, onion, water, tomatoes, tomato sauce, paste, garlic and seasonings. Cover and cook on low for 8 hours or until bubbly. Discard bay leaves; serve over spaghetti. Yield: 2 quarts.

Nutritional Facts

3/4 cup sauce (calculated without spaghetti) equals 186 calories, 8 g fat (3 g saturated fat), 56 mg cholesterol, 452 mg sodium, 9 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.

Reviews for Slow-Cooked Beef Spaghetti Sauce

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Reviewed Jun. 4, 2010

"Did not taste good at all. Family ate it because we were hungry."

Reviewed May. 28, 2010

"We followed this recipe verbatim, and it just didn't taste that great. The beef had an odd consistency. There are many other recipes for spaghetti sauce that I would make again before this one.

~ Theresa"

Reviewed Feb. 27, 2010

"This recipe was excellent and one I will surely make again. Tastes great leftover as well!"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.