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
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Heat olive oil in a large skillet over medium.
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Crumble and brown ground beef and sausage, along with onion and garlic.
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Drain excess fat.
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Place meat mixture into slow cooker.
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Add remaining ingredients.
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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.
