Crockpot Spaghetti Sauce
Cooked low and slow for a rich flavor, this crockpot spaghetti sauce is deceptively easy to make. Your family will never guess that you only spent a few minutes of hands-on time making this sauce!
Servings 8
Ingredients
- 1 can whole peeled San Marzano tomatoes 28 ounces
- 1 jar tomato puree (passata) 24.5 ounces
- 1 can tomato paste 6 ounces
- 4-5 garlic cloves peeled and cut in half
- 1 medium onion diced
- 1 large carrot diced
- ¼ cup shredded parmesan cheese
- ½ ounce fresh basil leaves roughly torn
- 1 tablespoon dried oregano
- Salt and pepper to taste
- 1 pound ground beef ground pork, or ground Italian sausage (optional)
US Customary - Metric
Instructions
- In a 3-quart slow cooker, add the whole tomatoes, tomato puree, tomato paste, garlic, onion, carrots, parmesan cheese, basil, and oregano. Stir to combine. Cover and cook on low for 6-8 hours.
- Using an immersion blender, puree the sauce to your desired consistency. Taste and season with salt and pepper to taste.
- If adding meat, cook the ground meat in a nonstick skillet over medium-high heat until browned and fully cooked. Drain and add to the pureed sauce; allow to cook on low for about another 30 minutes before serving.
Notes
If you have a parmesan rind on hand, feel free to toss that into the sauce while it cooks in place of the shredded parmesan. Remove the rind and discard before pureeing the sauce.
Store leftover spaghetti sauce in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.