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Slow Cooker Spaghetti Sauce

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Fifteen minutes' prep is all you need for the start of a wonderful homemade red sauce.

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(81 Ratings)

81 Ratings

5 spoons 23%

4 spoons 21%

3 spoons 35%

2 spoons 20%

1 spoons

Member Reviews (2)

eb923b53-9381-41ff-a92d-89eca20d35cf

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PREP TIME
15 Min
TOTAL TIME
6 Hr 15 Min
SERVINGS
16

1: tablespoon olive oil

1: package (8 oz) sliced fresh mushrooms (3 cups)

2: large onions, chopped (2 cups)

3: cloves garlic, finely chopped

2: cans (15 oz each) Muir Glen® organic tomato sauce

1: can (28 oz) Muir Glen® organic diced tomatoes, undrained

1: can (6 oz) Muir Glen® organic tomato paste

2: tablespoons sugar

1: tablespoon dried basil leaves

1: teaspoon dried oregano leaves

1/2: teaspoon salt

1/2: teaspoon pepper

1/2: teaspoon crushed red pepper flakes

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1 Spray 4- to 5-quart slow cooker with cooking spray. In 12-inch skillet, heat oil over medium heat. Add mushrooms, onions and garlic; cook 4 to 5 minutes, stirring occasionally, until onions are tender and translucent.
2 Spoon vegetables into cooker. Stir in remaining ingredients.
3 Cover; cook on Low heat setting 6 to 8 hours.

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Expert Tips

Ladle this versatile sauce into refrigerator or freezer containers; cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen spaghetti sauce, place container in refrigerator for about 8 hours.

Use 3 to 3 1/2 cups of this homemade sauce for recipes that call for a 24- to 27-ounce jar of tomato pasta sauce.

Spaghetti Sauce with Meat: Stir 1 pound cooked lean ground beef into 3 cups of Slow Cooker Spaghetti Sauce.

Spaghetti Sauce with Meatballs: Add cooked meatballs from Easy Meatballs recipe to spaghetti sauce during the last 15 minutes of cooking time to heat thoroughly.

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Nutrition Information:

1 Serving (1 Serving)

Calories 60

(Calories from Fat 10),

Total Fat 1g

(Saturated Fat 0g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 510mg;
Total Carbohydrate 11g

(Dietary Fiber 2g,
Sugars 7g),

Protein 2g;

Percent Daily Value*:

Vitamin A 8.00%;
Vitamin C 10.00%;
Calcium 4.00%;
Iron 8.00%;

Exchanges:

0 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 2 of 2 Reviews View All

Posted 2/24/2011 5:11:17 PM REPORT ABUSE ajouelle said:

Rating:

YUM! One of our favorites, I do green peppers instead of mushrooms and usually do 1 and 1/2 the recipe to freeze the extras. Love the spiciness! I also add shredded/diced carrot to reduce acidity and add another veggie.

This reply was: Helpful Inspiring

Posted 1/3/2010 7:47:09 PM REPORT ABUSE bakerwanabe said:

Rating:

Very easy to make. Husband didn't care for it. Kids thought to spicy. I did not mind it, but was very runny. Maybe next time I will drain the diced tomatoes.

This reply was: Helpful Inspiring