TGIF! I am definitely glad it is Friday!
This weekend is my son’s 1st birthday party and we have a whole bunch of out of town guests coming for it. I can’t wait to see them all and celebrate! On a different note…this past weekend I made a big batch of Crock Pot Marinara Sauce and was able to freeze a good amount of leftovers (bonus).
As a working Mom I always like days when I can do that! I don’t know about you but I love Italian food, especially pasta with a rich, tasty marinara sauce.
I have been using my Mom’s Crock Pot Marinara Sauce recipe for years. I grew up loving her marinara sauce..it’s still one of my favorite meals that she makes. Her meatballs are also delicious, but that’s for another post.
Crock Pot Marinara Sauce
Print
Prep Time:
Yield:
Category:
Cuisine:
Print
PinDescription
A quick, easy and flavorful marinara sauce. Make a big batch of this and freeze some for later.
Ingredients
- 1lb ground beef (optional)
- 1 medium white sweet onion
- 3 cloves of garlic, chopped
- 3 15oz cans tomato sauce
- 2 14.5oz cans of diced tomatoes
- 1 cup water
- 2 6oz cans tomato paste
- 1 tablespoon sugar
- 2 tablespoons dried basil
- 2 teaspoon dried oregano
- 1 teaspoon thyme
- 1 teaspoon parsley (dried or fresh)
- 2 bay leaves
- 1/2 teaspoon red pepper (optional for spice)
- Salt and pepper to taste
Instructions
- If you want to add meat to the sauce warm a large skillet over medium high heat. Cook the meat until there is no red and it is cooked through.
- Drain the meat if there is fat and put the meat in the crockpot.
- Add all remaining ingredients to crock pot and stir. Cover crock pot and cook on low for 5-6 hours.
- Remove bay leaves before serving. Serve over cooked pasta, with warm garlic bread.
Notes
This marinara sauce freezes very well. Make sure you completely cool the sauce before freezing it.
This Crock Pot Marinara Sauce is my go-to recipe that I make on a Sunday and freeze for the future (of course it is always better fresh).
I hope you like it as much as we do!
Cheryl Newton says
October 2, 2013 at 1:05 pmHello! This is definitely a keeper. But I have 1 question: the ingredients list an 18 oz. can tomato sauce and a can of water from 16 oz. tomato sauce can. Should these amounts match, and if so, is the correct amount 18 or 16? Thanks so much, Cheryl
Julia says
October 2, 2013 at 1:28 pmYou can really do either depending on the consistency that you want–I usually do 18oz which I will correct on the recipe. Some people like their sauce a little thinner than others so it is up to you. Thanks for pointing that out!
Karri says
February 8, 2014 at 8:32 pmAbout how many cups of sauce will this make?
Karri says
February 8, 2014 at 8:34 pmAlso, can you use crushed tomatoes instead of diced? Sorry if that is a dumb question, but I have never made my own sauce before and this looks like something I can do!
Julia says
February 9, 2014 at 3:09 pmYes you can use crushed tomatoes-that would work fine!
Julia says
February 9, 2014 at 3:10 pmIt serves about 7-8 people and makes a lot of sauce. I usually feed my husband and myself a meal and have two meals to freeze. I would say about 10 cups maybe? Sorry I do not know the exact amount of cups but it does make a lot so you can freeze some for later.
Liz K says
July 30, 2014 at 8:40 amWhat kind of bouillon? Chicken?
Julia says
July 30, 2014 at 10:45 amYes! Hope you like it!
Liz K says
July 31, 2014 at 8:47 amWe will! Thanks so much!