Slow-Cooked Spaghetti Sauce
I like to serve this homey dish to company and not just because it’s easy and economical. I’d be lost without my slow cooker!—Shelley McKinney, New Castle, Indiana
Ingredients
- 1 pound ground beef or bulk 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
Reviews
Made it with Johnsonville Sweet Italian sausage. Fantastic! I have made it twice, once with a little extra brown sugar. Both versions great. Used leftover sauce on french bread and garlic bread with mozz/provolone cheese for pizzas.
Purely a hit!
This was good, but not great. A little too acidic for our tastes, but a little more brown sugar could likely take care of that. I will say that it was a nice thick sauce that coated pasta nicely.
Easy and delicious!
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Great recipe, had enough to freeze for another meal
I made this, using 93% lean meat, adding 8 oz. of chopped mini-portabello mushrooms. I used all fresh herbs and Hunts brand tomato products. My family loved it and wants it ALL the time now! It gave a new meaning to "spaghetti". Thanks for giving me a new way to cook an old favorite!
I was not a fan of sausage until I tried this. It was very good! I've made it twice so far, once in the crock pot and once on the stove. Thank you for reforming me!:)
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