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Slow-Cooked Spaghetti Sauce

 Slow-Cooked Spaghetti Sauce
I like to serve this dish to company. Not only is it delicious and a snap to prepare, but it's economical, too. I'd be lost without my slow cooker. —Shelley McKinney of New Castle, Indiana
6-8 ServingsPrep: 15 min. Cook: 7 hours

Ingredients

  • 1 pound ground beef or Johnsonville® Mild Ground Italian Sausage
  • 1 medium onion, chopped
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 bay leaf
  • 1 tablespoon brown sugar
  • 4 garlic cloves, minced
  • 1 to 2 teaspoons dried basil
  • 1 to 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon dried thyme
  • Hot cooked spaghetti

Directions

  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain.
  • Transfer to a 3-qt. slow cooker. Add the next 10 ingredients. Cover
  • and cook on low for 7-8 hours or until heated through. Discard bay
  • leaf. Serve with spaghetti. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 142 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 546 mg sodium,

2 of 2

Slow-Cooked Spaghetti Sauce (continued)

Nutritional Facts: 13 g carbohydrate, 3 g fiber, 12 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.