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Slow Cooker Spaghetti Sauce

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

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( 82 Ratings)

82 Ratings

5 Stars 23%

4 Stars 21%

3 Stars 35%

2 Stars 20%

1 Stars

Member Reviews ( 3 )

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Prep Time 15 min
Total Time 6 hr 15 min
Servings 16

Ingredients

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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Directions

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.

EXPERT TIPS

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 60
Calories from Fat: 10),

% Daily Value

Total Fat: 1g; 1%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 510mg; 510%;
Total Carbohydrate: 11g; 11%
(Dietary Fiber 2g 2% Sugars 7g 7% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 10%;
Calcium: 4%;
Iron: 8%;

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.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 4/14/2012 11:15:06 AM REPORT ABUSE yooperlady said:

Rating:

Whew! Hot...very hot!! Must have been the half teaspoon of crushed red pepper flakes? Half teaspoon of pepper? Combination? I plan on making it again with less pepper and NO red pepper flakes!!!!

This reply was: Helpful Inspiring

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