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Slow Cooker Spaghetti Sauce is rich, hearty and easy to make. This sauce mixes flavorful ground beef and pork with vegetables and sweet tomatoes. Spice up your weekly pasta meal with this slow cooker bolognese sauce.
We can all use a good spaghetti sauce recipe to come back to time and time again, right? In my house we like two types of sauce for our pasta meals. One is a thinner vegetarian sauce and the other is today’s Slow Cooker Spaghetti Sauce that uses ground pork and ground beef. When you look at the recipe you will probably realize it is very similar to a bolognese sauce recipe.
This sauce recipe is hearty and filling. I love it when I need a comforting meal to fill me up. I especially like this sauce during the cold winter months.
The ground pork and beef aren’t the only stars of this recipe though, the vegetables shine brightly as well. I add sweet onion, celery and carrots to this sauce but you can add any vegetables you fancy. If you like Italian recipe you also might like this Shrimp Pesto Pasta, Lemon Garlic Shrimp Pasta or this Spicy Sausage Pasta.
Recipe Ingredients
See full list of ingredients below in recipe card with exact measurements.
- Meat: This sauce uses ground beef. You also can use a mixture of pork and beef.
- Vegetables: The vegetables that work nicely in this sauce onion, celery and carrots. It is a great combination in this sauce.
- Wine: Red wine adds a nice savory flavor to the sauce. It really adds a richness but you can skip it if you want.
- Tomatoes: This recipe mixes diced tomatoes and tomato sauce to create the sauce.
- Spices: The spice mixture is thyme, basil and oregano. The spices work so nicely together.
How to Make this Slow Cooker Spaghetti Sauce
Step 1: Cook Beef: In a large skillet heat 2 Tablespoons olive oil over medium heat and add the beef and pork. Cook until browned, drain the fat and set aside.
Step 2: Saute Vegetables: Heat the remaining 1 Tablespoon olive oil over medium heat in the same skillet. Add the onion and sauté for 1 minute. Add the garlic, carrots and celery and saute for 3 to 4 minutes, or until the onion is soft.
Step 3: Add Red Wine: Add the red wine into the skillet and continue to simmer for 2 to 3 minutes, scraping up the browned bits on the pan.
Step 4: Add Ingredients to Crockpot: Add the red wine and vegetables into the slow cooker along with the meat. Add the diced tomatoes, tomato sauce, milk, thyme, basil, oregano, salt and pepper and give it a good stir.
Step 5: Slow Cook: Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Serve over pasta with freshly grated parmesan cheese and fresh parsley.
Recipe Variations
- Vegetables: One of my favorite things to do with a sauce is bulk it up with vegetables. This recipe works great with zucchini or mushrooms added in. Try changing up the meat you use to whatever you might have on hand.
- Meat: I find that ground beef, pork or sausage works nicely I especially like using a combination of two ground meats to enhance the flavor.
- Heat: Spice up your sauce using crushed red pepper or cayenne pepper.
- Creamy: Add a parmesan rind into your sauce the last hour of cooking in the slow cooker or stove for extra flavor and creaminess. I always freeze the leftover parmesan rinds when we are done with them to throw in soups and sauces.
Storage Tips
- Store the leftover sauce in an airtight container for up to 4 days. To reheat you can heat on the stove on low heat until heated through.
- To freezer let the sauce cool completely and then store in a freezer safe container for up to 3 months.
More Pasta Recipes
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Slow Cooker Spaghetti Sauce
Ingredients
- 3 tablespoons olive oil
- 1 pound ground beef, 80/20
- 1 pound ground pork
- 1 sweet onion, diced
- 4 cloves garlic , minced
- 4 carrots, peeled, and chopped
- 2 stalks celery , diced
- 1/2 cup dry red wine
- 2 can diced tomatoes
- 1 can tomato sauce
- 1/2 cup milk, whole milk is a great choice but anything works
- 2 teaspoons dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a large skillet heat 2 Tablespoons olive oil over medium heat and add the beef and pork. Cook until browned, drain the fat and set aside.
- Heat the remaining 1 Tablespoon olive oil over medium heat in the same skillet. Add the onion and sauté for 1 minute. Add the garlic, carrots and celery and saute for 3 to 4 minutes, or until the onion is soft.
- Add the red wine into the skillet and continue to simmer for 2 to 3 minutes, scraping up the browned bits on the pan.
- Add the red wine and vegetables into the slow cooker along with the meat. Add the diced tomatoes, tomato sauce, milk, thyme, basil, oregano, salt and pepper and give it a good stir.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over pasta with freshly grated parmesan cheese and fresh parsley.
Notes
- One of my favorite things to do with a sauce is bulk it up with vegetables. This recipe works great with zucchini or mushrooms added in.
- Try changing up the meat you use to whatever you might have on hand. I find that ground beef, pork or sausage works nicely. I especially like using a combination of two ground meats to enhance the flavor.
- Add a parmesan rind into your sauce the last hour of cooking in the slow cooker or stove for extra flavor and creaminess. I always freeze the leftover parmesan rinds when we are done with them to throw in soups and sauces.
- Freeze your leftover spaghetti sauce for later. Make sure to cool completely and then place into a few gallon sized resealable freezer bags. I like to lay them flat on a pan and place in the freezer until they are solid. Thaw and reheat in the microwave or on the stove to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!
Am wondering if this would still be flavorful without the meat? I need to make a vegan version.
Thank you
Yes of course! You can add more vegetables, mushrooms or just leave it as is without the meat. Enjoy!
Easy tasty recipes thanks shearing for a recipe.