Slow-Cooked Spaghetti Sauce

5 from 1 vote

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.

Prep Time20

Cook Time8

Total Time8 20

Course: Main Course

Cuisine: Italian

Keyword: Crock-Pot Recipes, Ground Pork Sausage, Pasta, Slow-Cooked Recipes, Tomatoes

Servings:

Calories: 498kcal

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