If you’re looking for the ultimate slow cooker meat sauce, you’ve hit the jackpot. This recipe is rich, hearty, and loaded with flavor – like an Italian grandma spent all day perfecting it (but spoiler: you don’t have to!).
Toss it into the slow cooker, let it do its magic, and watch your family rave over dinner like it’s a five-star meal!
Why you’ll love this recipe
- Hands-off cooking magic: I know exactly how precious time is, and how much making dinner occupies of it! This recipe lets your slow cooker handle the heavy lifting while you focus on wrangling homework, sports gear, or that mountain of laundry.
- Layered, rich flavor: Between the browned meats, sautéed aromatics, and a splash of red wine, this sauce tastes like you’ve been babying it all day on the stove. Spoiler alert: You haven’t.
- Big-batch perfection: This makes enough to feed your family with leftovers to freeze – because who doesn’t love pulling out a homemade dinner on a busy weeknight and pretending you planned it that way?
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Ground Italian sausage: The sausage really makes this sauce pop with bold, savory flavors. If you don’t have it, go all ground beef, but consider adding extra Italian seasoning and a pinch of fennel seeds – I’ve done it in a pinch, and it still delivers that Italian flair.
- Red wine or beef broth: A splash of red wine gives this sauce a depth that feels like it’s been simmering all day. If wine isn’t your thing, beef broth is just as good. I’ve even used chicken broth once (it was all I had on hand), and while not as rich, it worked in a pinch!
- Canned tomatoes: Using a mix of crushed, diced, and sauce creates the perfect balance of chunky and smooth. If you’re out of crushed tomatoes, blending diced ones for a few seconds works like a charm. Just avoid pre-seasoned ones – they can overpower the sauce.
- Brown sugar: This little bit of sweetness balances the acidity like magic. If I’m out, white sugar works fine. It’s a small addition, but it makes a big difference!
- Garlic powder vs. fresh garlic: I love using both for layers of flavor. Fresh garlic gives that punchy aroma, and garlic powder adds a mellow depth. If you’re in a hurry, you could skip the fresh garlic or use garlic paste, but trust me, it’s worth those extra 30 seconds to mince!
- Italian seasoning, oregano, and basil: If you don’t have all three, just bump up the Italian seasoning to compensate. I’ve even sprinkled in a little parsley or thyme when I’m running low, and it still tastes great.
- Bay leaves: Optional, but I always add them in if I have them. They add a subtle, earthy flavor that ties everything together. Just don’t forget to fish them out before serving – I’ve learned that the hard way when a kid got one on their plate! “Mom, there’s a leaf in my dinner!”
- Onions: Finely chopping the onion helps it melt into the sauce. If your family has picky eaters (mine does!), you can even grate the onion – no one will ever know it’s there, but the flavor still shines through.
- Tomato paste: This thickens the sauce and gives it a rich, concentrated flavor. If you’re out, a quick hack is to reduce some extra diced tomatoes on the stove and blend them until thick. It’s not perfect, but it’ll work in a pinch!
- Salt and pepper: Don’t skip tasting as you go! Adjusting at the end ensures a perfectly balanced sauce.
How to make spaghetti sauce in the slow cooker
Making this recipe is super easy – I promise! Grab your ingredients, and I’ll walk you through it step by step.
1. Brown the meats:
Start by heating 1 tablespoon of olive oil in a large skillet over medium to medium-high heat. Add 1 pound of ground Italian sausage and 1 pound of lean ground beef. Season lightly with salt and pepper and break up the meat as it cooks.
I like to work in batches if the skillet feels crowded – it helps the meat brown more evenly. Browning adds so much flavor, so take your time here.
If there’s a lot of extra fat, feel free to drain it off before transferring the cooked meat to your slow cooker.
2. Cook the aromatics:
In the same skillet (because we’re not washing extra dishes today!), toss in 1 cup of finely chopped onion. Let it cook over medium heat for about 6-8 minutes, stirring occasionally, until it’s nice and soft.
Then, stir in 3 minced garlic cloves and let them cook for about a minute. You’ll start to smell that delicious garlic aroma – my kids always wander into the kitchen at this point asking what I’m making.
Add 2 teaspoons of Italian seasoning, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1 teaspoon of garlic powder. Stir everything together and let it cook for another minute to wake up those spices.
3. Deglaze the skillet:
Here’s where the magic happens: Pour ½ cup of red wine or beef broth into the skillet. Use a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom of the pan – trust me, they’re gold.
Let the liquid simmer for 1-2 minutes until it mostly evaporates. Then carefully pour everything from the skillet into the slow cooker with the meat.
4. Add the tomatoes and seasonings:
Now for the fun part – adding all the saucy goodness! To the slow cooker, add 2 (6-ounce) cans of tomato paste, 2 (15-ounce) cans of crushed tomatoes, 2 (15-ounce) cans of diced tomatoes (don’t drain them!), and 1 (15-ounce) can of tomato sauce.
Stir everything together until it’s well combined. Sprinkle in 1 tablespoon of light brown sugar, 1 teaspoon of salt (or to taste), and ½ teaspoon of cracked black pepper. If you have bay leaves, toss in 1 or 2 for an extra layer of flavor.
5. Slow cook to perfection:
Pop the lid on your slow cooker and set it to LOW for 8-10 hours. Yes, it’s a long cook time, but that’s what makes this sauce so incredible.
As it simmers, all those flavors blend together, and the sauce thickens into something that tastes like you’ve been standing over the stove all day. Resist the urge to stir – just let the slow cooker work its magic. Every time you open the crockpot during cooking, heat escapes and you need to add to the cooking time! So, just leave it alone.
6. Serve and enjoy:
When the sauce is ready, give it a good stir and taste to see if it needs any extra salt or pepper. Then serve it up hot over freshly cooked spaghetti (or your favorite pasta).
I always top mine with a little parmesan cheese because why not? My kids love this sauce, and honestly, it makes dinner feel a little fancy even on the busiest weeknights.
There you go – the best slow cooker meat sauce, made simple! Enjoy, and let me know how it turns out for you. 😊
Top tips for recipe success
- Don’t skip browning the meat: I know it’s tempting to skip this step when you’re in a rush, but trust me, browning the sausage and beef adds so much flavor to the sauce. It’s worth the extra few minutes, and your taste buds will thank you!
- Deglaze the skillet like a pro: When you pour in the wine or broth, take your time scraping up all those browned bits from the bottom of the pan. That’s where the magic happens – those little bits pack a huge punch of flavor you don’t want to miss.
- Choose the right tomatoes: Stick with plain canned tomatoes for the best results. Pre-seasoned ones can throw off the balance of spices in the sauce. If you’re ever in a pinch, blending whole canned tomatoes works, too!
- Layer the seasonings: Adding spices to the onions and garlic in the skillet helps release their flavors before everything goes into the slow cooker. It’s a simple trick that makes the sauce taste like you put in way more effort than you did.
- Cook low and slow: The long cook time is what transforms this sauce into something truly amazing. If you’re short on time, you can cook it on HIGH for 4-6 hours, but I’ve found that the flavors really shine when it cooks on LOW. Also, cooking on HIGH risks the sauce catching or even scorching in places where your cooker runs hot. If you must use the HIGH setting, make sure you’re around to watch it.
- Adjust the salt at the end: I always taste the sauce before serving and adjust as needed. A little sprinkle of salt at the end can make all the difference.
- Serve with love: A sprinkle of parmesan cheese or a side of garlic bread makes this dinner extra special. And don’t forget to pat yourself on the back – you just made a restaurant-quality sauce at home!
Helpful recipe hints
Recipe variations
- Spicy kick: If your family loves a little heat (my husband sure does!), add ¼ to ½ teaspoon of crushed red pepper flakes when you sauté the onions and garlic. If you’re feeling adventurous, swap the mild sausage for hot Italian sausage – it’s guaranteed to spice things up in the best way.
- Extra veggies: Sneak in some bonus nutrition by tossing in finely grated carrots, diced bell peppers, or even a handful of spinach. My kids don’t bat an eye at the carrots or peppers, but the spinach? Let’s just say they notice – but hey, they still eat it! It’s a great way to stretch the sauce and pack in more goodness.
- Creamy twist: For a rich and dreamy sauce, stir in ½ cup of heavy cream or a few spoonfuls of ricotta cheese during the last 5 minutes of cooking. Just make sure the dairy isn’t straight from the fridge – mix it with a ladle of the hot sauce in a small bowl first to stabilize it. And please, no milk! The tomatoes will curdle it, and trust me, you don’t want that.
- Herb garden flavor: Fresh herbs make such a difference! Chop up a handful of basil or parsley and sprinkle it in just before serving. It brightens everything up and makes the sauce taste like summer in a bowl.
- Chunky vs. smooth: I’m all about texture, but this sauce is super versatile. If you prefers a smoother sauce, blend the diced tomatoes before adding them to the slow cooker.
- Vegetarian version: Skip the meat and go for 3 cups of finely diced mushrooms, zucchini, or eggplant. I hear plant-based ground meat works great too!
Storage tips
Make-ahead magic: This sauce is perfect for prepping in advance. You can make the entire recipe a day or two before you need it, let it cool completely, and store it in the fridge.
Honestly, it tastes even better the next day because the flavors have time to mingle!
Storing leftovers: If you’ve got leftovers (lucky you!), transfer them to an airtight container and store them in the fridge for up to 3 days.
When reheating, I like to add a splash of water or broth to loosen it up and keep it from drying out.
Freezer-friendly: This recipe is a freezer dream! I portion the sauce into freezer-safe containers or bags (lay the bags flat for easier storage), and it keeps well for up to 3 months.
To reheat, thaw it in the fridge overnight or pop the frozen block directly into a pot and warm it over low heat, stirring occasionally.
Serving ideas
- Pasta night: Serve this rich, flavorful sauce with your favorite pasta – spaghetti, rigatoni, penne, or even cheese tortellini. Add a simple green salad with homemade Italian dressing and garlic bread to round out the meal.
- Lasagna shortcut: Use this sauce as the base for an easy lasagna. Layer it with lasagna noodles, ricotta, and mozzarella, then bake until bubbly. It’s the perfect comfort food and freezes beautifully for make-ahead dinners.
- Stuffed peppers: Fill hollowed-out bell peppers with cooked rice mixed with the meat sauce. Top with shredded mozzarella cheese and bake until the peppers are tender. It’s a fun twist on a classic dish, and my kids love the cheesy tops!
- Polenta bowl: Serve the sauce over creamy polenta for a rustic and hearty meal. Sprinkle with parmesan and a few fresh basil leaves, and you’ve got a dish that feels fancy but is secretly so simple.
- Stuffed shells: Spoon the sauce over jumbo pasta shells stuffed with ricotta and spinach. Bake topped with mozzarella for a cheesy, crowd-pleasing dinner.
- Baked potatoes: Load up baked potatoes with this meat sauce, sprinkle with mozzarella or parmesan cheese, and top with sour cream or a dollop of ricotta. It’s comfort food at its best and a fun way to switch things up.
More spaghetti recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Crock Pot Spaghetti Sauce
Recipe details
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 pound lean ground beef
- 1 medium onion finely chopped (about 1 cup)
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning or more to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ cup red wine OR beef broth
- 2 (6-oz) cans tomato paste
- 2 (15-oz) cans crushed tomatoes
- 2 (15-oz) cans diced tomatoes not drained
- 1 (15-oz) can tomato sauce
- 1 tablespoon light brown sugar
- 1 teaspoon salt more or less to taste
- ½ teaspoon cracked black pepper
- 2 bay leaves optional
Instructions
- Brown meats: Heat 1 tablespoon olive oil in large skillet over medium to medium-high heat. Brown 1 pound ground Italian sausage and 1 pound lean ground beef, lightly season with salt and pepper; break up meat as it cooks. Work in batches if needed, drain extra fat if desired. Transfer browned meat to 6-quart slow cooker.
- Cook aromatics and season: Add 1 medium onion (finely chopped) to same skillet; cook 6-8 minutes over medium heat until softened. Stir in 3 cloves garlic (minced); cook 1 minute. Stir in 2 teaspoons Italian seasoning, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon garlic powder; cook 1 more minute.
- Deglaze: Pour ½ cup red wine (OR beef broth) into skillet, scraping any browned bits off bottom of pan. Simmer over medium-high heat until liquid evaporates (1-2 minutes). Carefully transfer to slow cooker.
- Combine ingredients: Add 2 (6-oz) cans tomato paste, 2 (15-oz) cans crushed tomatoes, 2 (15-oz) cans diced tomatoes (undrained) and 1 (15-oz) can tomato sauce to slow cooker. Season with 1 tablespoon light brown sugar, 1 teaspoon salt and ½ teaspoon cracked black pepper. Add 2 bay leaves, if using. Stir well until combined.
- Slow cook: Cover slow cooker with lid; cook on LOW 8-10 hours without stirring.
- Serve: Serve hot over freshly cooked spaghetti; top with parmesan if desired.
Notes
Ingredient notes
- ground Italian sausage adds bold flavor; sub with ground beef and extra Italian seasoning if needed.
- red wine adds depth; use low-sodium beef broth for a non-alcoholic option.
- use plain canned tomatoes; pre-seasoned ones can overpower the sauce.
- brown sugar balances acidity; sub with white sugar or honey if needed.
Recipe tips
- always brown the meat for maximum flavor
- cook on low for 8-10 hours for the best results
- taste and adjust salt before serving
- tastes best if made ahead 1-2 days and refrigerated; flavors improve with time!
Storage tips
- store in the fridge for up to 3 days; reheat with a splash of broth if needed
- freezes well for up to 3 months; thaw overnight or warm directly on low heat
Nutrition
More recipe information
Recipe first published on 11/25/2014 (one of my first recipes on the blog!). It was terrible 😉 Updated with an entirely new recipe, new photos and new text on 01/12/2025.
Marg says
The absolute best spaghetti sauce I’ve ever made. Just delicious!!
Nora says
I’m so glad, Marg!
Jane A Simpson says
Can I use tomatoes that I have frozen??
Nora says
Hi Jane! 😊 Yes, you can absolutely use frozen tomatoes for this recipe! Just let them thaw a bit so you can chop them up if needed. They might release a bit more liquid, but that’s totally fine for a slow cooker sauce. Worst case, you can remove the slow cooker lid and cook it uncovered for the last hour so it thickens a little. I love that you’re making use of what you have on hand – it’ll turn out delicious! Let me know how it goes! 🍅
Kayleigh says
I don’t know if you are still replying to this thread as it’s a couple of years old now (and this may be a silly question!) But do you cook your sausages first or put the meat in raw?
Nora says
Hi Kayleigh, it doesn’t really matter, as the sausages are being cooked for such a long amount of time in the slow cooker. If you do brown them, you get a bit of extra caramelization flavors, but if you’re in a hurry you can put them in raw without a problem. Hope that helps!
Thalia @ butter and brioche says
This recipe is the perfect excuse for me to pull out and use my slow cooker!
Nora says
You really should! 🙂
Ashley | The Recipe Rebel says
I should not be looking at this at 4:30pm. Now all I want for supper is a giant bowl of pasta! I can’t imagine a life without a slow cooker, and I’m kind of terrified of pressure cookers, so I’m not sure how I’d make it in Switzerland! This looks AMAZING.
Nora says
Haha, I hope you had that giant bowl of pasta – there’s nothing better in my opinion 😉 I’m so glad I’m not the only one who’s afraid of pressure cookers! We could team up in Switzerland and start an anti-pressure-cooker campaign 😀
Annie @ Annie’s Noms says
Oooooh this looks so good!! I love my slow cooker so much and am going to have to try this!
Nora says
Thanks Annie! I hope you enjoy it 🙂
Chelsea @chelseasmessyapron says
This is brilliant!! It’s so nice to be able to make food in the slow cooker and this looks like an amazing recipe! Pinned 🙂
Nora says
Thank you so much Chelsea! 🙂
Gayle @ Pumpkin ‘N Spice says
Nora, your pictures are absolutely gorgeous! I so want to dive into a bowl of this delicious pasta right now. Aren’t slow cookers amazing! I use mine a lot, but it’s especially nice for when the weather gets colder. This sauce looks amazing! I love the combination of sausage and peas!
Nora says
Thank you so much Gayle! Yes, I’ve absolutely fallen in love with my crockpot and I can’t wait for it to get really cold so I can use it all the time (is that weird? 🙂 )
Mary Frances says
This pasta looks divine! I haven’t used slow cooker recipes much in recent years but this post makes me was to dig it out and make something really comforting!
Nora says
Thank you Mary!
Natalie @ Tastes Lovely says
You should introduce your Switzerland friends to the crock pot, you’ll be famous! I don’t think I could live without mine. I’m making slow cooker recipes once a week, usually Mondays because…well…it’s a Monday and ew. I’ll be adding this sausage pasta sauce recipe into the rotation!
Nora says
Haha, yes Mondays are… Meh. I should probably give a crockpot to all my friends and family for Christmas 😉 I Hope you’ll like the recipe!
Liz says
Oh my gosh! My crock pot is my best friend! I make so many things in it. From pot roasts to every kind of soup, it is by far my favorite household appliance! I wish the one I had was bigger so I could fit MORE into it!
Nora says
Haha Liz, you should write a crockpot post 😀 I didn’t even know I could make POT ROAST in a crockpot! Wow!
Sarah | Broma Bakery says
Slow cooker anything is alright in my book. And pasta is one of my go-to weekday meals. Will be trying this!
Nora says
Thanks for stopping by Sarah!