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Slow Cooker Spaghetti Sauce

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  • Prep 15 min
  • Total 6 hr 15 min
  • Servings 16
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Fifteen minutes prep is all you need for the start of a wonderful homemade red sauce.
Created Jan 13, 2011
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Ingredients

  • 1 tbsp (15 mL) olive oil
  • 3 cups (750 mL) sliced fresh mushrooms
  • 2 large onions, chopped (about 2 cups/500 mL)
  • 3 cloves garlic, finely chopped
  • 2 cans (14 oz/398 mL each) tomato sauce
  • 1 can (28 oz/796 mL) Muir Glen Organic diced tomatoes, undrained
  • 1 can (156 mL/5.5 fl oz) tomato paste
  • 2 tbsp (25 mL) sugar
  • 1 tbsp (15 mL) dried basil leaves
  • 1 tsp (5 mL) dried oregano leaves
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/2 tsp (2 mL) crushed red pepper flakes

Steps

  •  
    1
    Spray 4- to 5-quart slow cooker with cooking spray. In 12-inch skillet, heat oil over medium heat. Add mushrooms, onions and garlic; cook 4 to 5 minutes, stirring occasionally, until onions are tender and translucent.
  •  
    2
    Spoon vegetables into cooker. Stir in remaining ingredients.
  •  
    3
    Cover; cook on Low heat setting 6 to 8 hours.

Expert Tips

  • Tip 1
    Do-Ahead: Ladle this versatile sauce into refrigerator or freezer containers; cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen spaghetti sauce, place container in refrigerator for about 8 hours.
  • Tip 2
    Did you Know? : Use 3 to 3 1/2 cups of this homemade sauce for recipes that call for a 24- to 27-ounce jar of tomato pasta sauce.
  • Tip 3
    Variation: Spaghetti Sauce with Meat: Stir 1 pound (500 g) cooked lean ground beef into 3 cups (750 mL) of Slow Cooker Spaghetti Sauce.

Nutrition Information

No nutrition information available for this recipe
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