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Slow-Simmering Pasta Sauce Recipe

Slow-Simmering Pasta Sauce Recipe

Spaghetti with sauce is my kids' favorite dinner, so through trial and error, I came up with my own recipe. This is the winning result. I love that it's made in a slow cooker.—Samantha Vicars, Kenosha, Wisconsin
TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD:6 servings

Ingredients

  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 cup minced fresh basil, divided
  • Hot cooked pasta

Directions

  • 1. In a large skillet, cook sausage and onion over medium heat for 7-8 minutes or until sausage is no longer pink and onion is tender. Add garlic; cook 1 minute longer. Drain. Transfer to a 3-qt. slow cooker.
  • 2. Stir in the tomatoes, tomato sauce, tomato paste, brown sugar, bay leaves, oregano, dried basil, salt and thyme. Cover and cook on low for 6-8 hours.
  • 3. Discard bay leaves; stir in half of the fresh basil. Serve with pasta. Top with remaining basil. Yield: 6 servings.

Nutritional Facts

1 cup (calculated without pasta): 327 calories, 20g fat (8g saturated fat), 53mg cholesterol, 1392mg sodium, 22g carbohydrate (13g sugars, 4g fiber), 17g protein

Reviews for Slow-Simmering Pasta Sauce

Sort By :
MY REVIEW
Reviewed May. 10, 2016

"This sauce is now the only sauce I use. I mix up the meat I use in it from sweet to hot ground Italian sausage or meatballs. Love this! Never using jar sauce again. I usually simmer it on the stove instead of cooking in the slow cooker."

MY REVIEW
Reviewed Apr. 23, 2015

"This sauce is excellent. I only used half the amount of oregano but other than that didn't change anything."

MY REVIEW
Reviewed Apr. 11, 2015

"This is a copy-cat recipe from Iowa Girl Eats."

MY REVIEW
Reviewed Dec. 7, 2014

"very good."

MY REVIEW
Reviewed Nov. 23, 2014

"My family thought it was terrific. I will reduce the amount of bay leaves next time, though. Also thought it was better made a day before serving. I made 1 1/2 times the recipe because I wanted leftovers to use in mostaccioli for my husband's birthday. It was stupendous in that recipe!"

MY REVIEW
Reviewed Nov. 17, 2014

"Prego is better & less expensive to make."

MY REVIEW
Reviewed Nov. 16, 2014

"This is a great recipe! I leave out the brown sugar for less sweetness. It also good for lasagna sauce too."

MY REVIEW
Reviewed Nov. 15, 2014

"This is almost exactly the recipe I've used for years - the one pasta sauce I go to anymore! The Italian sausage rather than plain ground beef does it for me. Thanks for reminding me, Samantha Vicars - it's time to make this again!"

MY REVIEW
Reviewed Nov. 14, 2014

"wonderful taste from Italy"

MY REVIEW
Reviewed Jul. 20, 2014

"I enjoyed this recipe. I did not add the brown sugar and tasted great."

MY REVIEW
Reviewed Apr. 12, 2014

"This a very good recipe. My husband is from Italy. He does not care for the sweetness of American pasta sauce, so I was concerned about the tablespoon of brown sugar. My concern was needless the sauce had the right amount savory and sweetness. I won't be making any changes in this recipe. It is perfect. It is easy. It is delicious."

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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.