Nothing beats a good plate of spaghetti and meat sauce. It’s a comfort food at it’s finest! Making a big pot of spaghetti sauce is also a great way to feed a crowd. Delicious and frugal! While this recipe for slow cooker spaghetti sauce calls for peppers, you could throw in any veggies that you’d like to use up. Such as a lone carrot or mushrooms. It’s really flexible.
This homemade spaghetti sauce recipe could be made in a big pot, but I prefer the set it and forget it feature of the slow cooker. 🙂 But, you’ll still want to cook up the garlic, onions, beef and sausage before you throw it into the slow cooker. I use this Cuisinart programmable slow cooker, but any slow cooker will do.
- 1 lb Ground Beef
- 1 lb Italian Sausage
- 1 tbsp Olive Oil
- 1 cup minced Onion
- 1 tbsp minced Garlic
- Red and Yellow Peppers stems and seeds removed
- 1 Carrot optional
- Mushrooms optional
- 45 oz Diced Tomatoes drained
- 24 oz Tomato Sauce
- 2 Bay Leaves
- 1 tsp Oregano
- 2 tsp Basil
- Salt and Pepper to taste
Heat olive oil in a large skillet over medium.
Crumble and brown ground beef and sausage, along with onion and garlic.
Drain excess fat.
Place meat mixture into slow cooker.
Add remaining ingredients.
Cover and cook on low for 8 hours or high for 4 hours.
This recipe could possibly make enough for leftovers that you can freeze! I love grabbing a “pre-made” meal out of the freezer on busy days. Simply reheat on the stove.