Crockpot Spaghetti Sauce is the easiest way to elevate your weeknight spaghetti dinner! It’s a rich, hearty meat sauce that’s so much better than anything you can buy in a jar. Plus, you get all the cozy homemade flavor without being chained to your stovetop all day!
Crockpot Spaghetti Sauce
This is one of my favorite Crockpot recipes… and that’s really saying something. Spaghetti is my son’s favorite meal, so I’ve been making this trusty sauce recipe for years. And it’s not just good for tossing on spaghetti noodles, either! I’ve layered it in lasagnas, baked zitis, stuffed shells, you name it. This is a certified tried and true recipe that’s gotten me through more crazy weeknights than I can count. And it makes the BEST leftovers, so it’s the gift that keeps on giving all week long! You won’t find a way to make spaghetti sauce that’s easier than this.
Stay saucy, friends. Skip the store-bought jars and make bolognese sauce, vodka sauce, and pizza sauce right at home!
Do I have to brown the ground beef first?
Yes! Don’t skip this step. Browning the beef with the onions and garlic adds more depth to the sauce and keeps the finished sauce from being greasy. Be sure to drain the meat well before adding it to the crockpot.
How to Make Crockpot Spaghetti Sauce
- Brown the beef. Heat the oil in a skillet over medium-high heat. Add the ground beef, onions, and garlic. Cook the meat until no longer pink and drain well before adding to the crockpot.
- Season it. Salt and pepper the meat. Add in the Italian seasoning, sugar, and red pepper flakes.
- Add tomatoes. Pour the cans of tomato sauce and the can of crushed tomatoes over the meat. Stir.
- Cook. Place the lid on the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Enjoy! Serve immediately with your favorite pasta.
Storing and Freezing
You can store leftover spaghetti sauce in an airtight container in the fridge for up to 4 days.
To freeze, store it in an airtight zip-top bag. Lay it flat in the freezer (on a plate or baking sheet helps create a flat shape) and store for up to 3 months. Allow the sauce to thaw for 8-10 hours in the refrigerator before reheating. When heating it back up, you can simmer on low on the stove for around 30 minutes, or just throw it in the slow cooker again on low for a few hours until it’s warmed through.
Ingredient Notes
- Olive Oil – Avocado oil also works well. You only need it to brown the beef with.
- Ground Beef – You can swap this with ground turkey or Italian sausage. If you like things on the spicier side, consider using hot sausage!
- Onion – Any color of onion you have on hand will work in this versatile recipe. I tend to use white onions, but yellow or even red both work as well. Note that red onions have a very potent flavor!
- Garlic – It’s so important to use fresh garlic for the very best flavor. If you really want to send this sauce to the next level, consider using roasted garlic instead.
- Seasonings – Salt, pepper, Italian seasoning, and crushed red pepper flakes are my go-to’s for spaghetti sauce. Add more or less red pepper flakes to control the heat level.
- Sugar – This helps cut through the acidity from the tomatoes.
- Tomato Sauce and Crushed Tomatoes – Yes, you need both! Crushed tomatoes give the sauce body and texture, while tomato sauce keeps it smooth and saucy.
Enjoy!
~Nichole
Crockpot Spaghetti Sauce
Ingredients
- 1 Teaspoon Olive Oil
- 1.5 Pounds Ground Beef
- 1 Onion, Diced
- 4 Cloves Garlic, Minced
- Salt & Pepper, To Taste
- 2 Teaspoons Italian Seasoning
- 1 Teaspoon Sugar
- 1/2 Teaspoon Red Pepper Flakes
- 2 15 Ounce Cans Tomato Sauce
- 1 28 Ounce Can Crushed Tomatoes
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef, onion, and garlic. Cook, crumbling the meat until no longer pink.
- Drain the grease from the meat and add to the slow cooker.
- Salt & pepper the meat to taste. Add in the Italian seasoning, sugar, and red pepper flakes.
- Pour the cans of tomato sauce, and the can of crushed tomatoes over the meat and stir.
- Place the lid on the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Serve immediately with your favorite pasta.
- Store leftovers in the refrigerator for up to 4 days.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Family loves this recipe. Thanks!
Please may I ask, is the tomatoes sauce passata? In UK tomatoes sauce is what you put onto food. Sorry to ask Thanks Maryx
Hi! Yes, what we call tomato sauce is the same as passata for you 🙂
I love this! Nothing is better in life than finding a great recipe that doesn’t require having to run to the store for a jar. This one tops the books for the only spaghetti sauce that I will ever need.
Love a good spaghetti sauce! And thanks for the super easy to follow directions with images and for sharing :).