This slow cooker spaghetti sauce is an absolute must-try! Make a batch, portion it out, and freeze it for easy weeknight meals. Perfect over pasta, in stuffed shells, or layered in lasagna, it’s a versatile sauce that’s full of flavor.

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What Makes This Sauce Special?

The secret to this rich spaghetti sauce is adding Italian sausage to the ground beef. It brings a savory depth and customizable spice level. Use mild, sweet, or spicy sausage depending on your preference to make it your own.

How to Make This Spaghetti Sauce

Cook the Meat: In a large Dutch oven, cook ground beef, Italian sausage, onions, and garlic until browned. Drain any excess fat for a leaner sauce.
Add Ingredients to Slow Cooker: Transfer the meat mixture to a 5-quart slow cooker. Add spices, sugar, diced tomatoes, tomato paste, Worcestershire sauce, and canola oil.
Slow Cook: Pour in ½ cup of water, cover, and cook on low for 8 hours, or on high for 4 hours if you’re short on time.

Storage and Reheating Tips

For optimal flavor, reheat frozen spaghetti sauce on the stovetop. If you’re in a rush, use the microwave after thawing the sauce overnight in the fridge.

Storage: Make a full batch and divide it into portions for freezing. For a family of six, portioning into three 1-quart servings works well. Store in airtight containers in the fridge for up to 4 days or freeze for longer.

Enjoy the ease and flavor of this hearty, homemade sauce—ready to elevate your pasta night any time!

HOMEMADE SPAGHETTI SAUCE

Recipe by snackonmeat

Servings

servings

Prep time

minutes

Cooking time

minutes

This hearty spaghetti sauce, made with ground beef and Italian sausage, is a delicious, set-it-and-forget-it recipe that’s truly one of the best I’ve ever made. Let it simmer in your slow cooker for incredible depth of flavor, perfect for pasta nights!

Ingredients

2 lbs ground beef
¾ lb Italian sausage (bulk)
4 medium onions, finely chopped
8 cloves garlic, minced
4 cans (14.5 oz each) diced tomatoes, undrained
4 cans (6 oz each) tomato paste
½ cup water
¼ cup sugar
¼ cup Worcestershire sauce
1 tbsp canola oil
¼ cup fresh parsley, minced
2 tbsp fresh basil, minced (or 2 tsp dried)
1 tbsp fresh oregano, minced (or 1 tsp dried)
4 bay leaves
1 tsp rubbed sage
½ tsp dried marjoram
½ tsp black pepper
Salt, to taste
Hot cooked spaghetti, for serving

Directions

Brown the Meat: In a large Dutch oven, cook ground beef, Italian sausage, onions, and garlic until the meat is no longer pink. Drain any excess fat for a leaner sauce.
Transfer to Slow Cooker: Place the cooked meat mixture into a 5-quart slow cooker. Add diced tomatoes, tomato paste, parsley, Worcestershire sauce, canola oil, sugar, and spices.
Add Water & Season: Pour in ½ cup of water, then add salt and pepper to taste. Cover and cook on low for 8 hours, or if you’re short on time, cook on high for 4 hours.
Serve over hot spaghetti and enjoy!