I love Italian food, and one of my favorite dishes to serve is spaghetti with red sauce. This Slow-Cooked Spaghetti Sauce is perfect for days when you don’t have time to make the sauce on the stove. Or the meatballs.
Just brown the sausage and stir it into the other ingredients. Set your slow-cooker on low and let it do the work. When it’s time for dinner, all you have to do is cook the spaghetti and in ten minutes you’re ready to eat!
Once I tried this Slow-Cooked Spaghetti Sauce, I vowed never to go back to canned spaghetti sauce–ever again. I hope you’ll enjoy it too.
Ingredients for Slow-Cooked Spaghetti Sauce
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Instructions for Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a knife and cutting board, dice the sweet onion, and chop the mushrooms into small pieces. Mince the garlic.
In a large skillet, brown sausage. Transfer sausage to a bowl, and drain any excess grease. In the same skillet, sauté prepared onion, mushrooms, and minced garlic in olive oil until tender, about 1-2 minutes.
Make the Spaghetti Sauce
In a large slow cooker, combine diced tomatoes, tomato paste, dry wine, Worcestershire sauce, red wine vinegar, granulated sugar, bay leaf, dried parsley, basil, oregano, kosher salt, and freshly ground black pepper.
Add sautéed onion, mushrooms, and garlic to the sauce. Stir to combine.
Next, add the browned sausage and stir to combine. Cover and cook on low for 7-8 hours, or on high for 3 1/2 – 4 hours, stirring once or twice.
Once the sauce has finished, prepare your favorite dried spaghetti per package directions. Or make your own. See my Homemade Pasta Recipe Here.
If you decide to use dried spaghetti, may I suggest my favorite brands: Sam’s Choice Italia Spaghetti, found at Walmart, or De Cecco Semolina Pasta #12.
When ready to serve, add drained spaghetti pasta to the sauce and stir with a long-handled spoon until fully incorporated. Alternately, you may serve the spaghetti sauce on individual plates over cooked spaghetti.
Serve Slow-Cooked Spaghetti with a fresh green salad and Soft Breadsticks or Cheesy Bread Sticks. This recipe will serve 6-8 people.
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Slow-Cooked Spaghetti Sauce
Ingredients
- 1 pound ground pork sausage browned
- 1 cup sweet onion chopped
- 1/2 cup mushrooms chopped
- 1 tablespoon garlic minced
- 1 tablespoon Extra Virgin olive oil
- 45 oz. petite diced tomatoes
- 6 oz tomato paste
- 1/2 cup dry red wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon granulated sugar
- 1 whole bay leaf
- 1 tablespoon parsley
- 1 tablespoon basil
- 1 teaspoon oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound dried spaghetti See Homemade Recipe Here.
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Instructions Click to Start Cooking
- Gather the ingredients so you have everything close at hand on the counter or table.
- Using a knife and cutting board, dice the sweet onion, and chop the mushrooms into small pieces. Mince the garlic.
- In a large skillet, brown sausage. Transfer sausage to a bowl, and drain any excess grease.
- In the same skillet, sauté prepared onion, mushrooms, and minced garlic in olive oil until tender, about 1-2 minutes.
- In a large slow cooker, combine diced tomatoes, tomato paste, dry wine, Worcestershire sauce, red wine vinegar, granulated sugar, bay leaf, dried parsley, basil, oregano, kosher salt, and freshly ground black pepper.
- Add sautéed onion, mushrooms, and garlic to the sauce. Stir to combine.
- Next, add the browned sausage and stir to combine. Cover and cook on low for 7-8 hours, or on high for 3 1/2 – 4 hours, stirring once or twice.
- Once sauce is nearly done, prepare dried spaghetti as directed.
- When ready to serve, add drained spaghetti pasta to the sauce and stir with a long-handled spoon until fully incorporated. Alternately, you may serve the spaghetti sauce on individual plates over cooked spaghetti.
- Garnish with freshly grated Parmesan. Serves 6-8
