Description

This Crockpot Spaghetti Meat Sauce recipe offers a rich, hearty, and flavorful sauce made with ground beef, Italian sausage, and a blend of tomatoes and spices, slow-cooked to perfection. Ideal for a comforting family dinner, it simplifies meal prep by combining browned meat with fragrant aromatics and slow-simmered tomato sauces for a tender, savory result that pairs perfectly with spaghetti noodles.

Ingredients

Scale

Meat and Aromatics

1 lb 85/15 ground beef
1 lb ground Italian sausage
1 onion, diced
3 garlic cloves, minced

Sauces and Seasonings

2 jars pasta sauce (24 oz. each)
28 oz can crushed tomatoes
1 tablespoon Italian seasoning
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1 bay leaf
Salt and pepper, to taste

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Instructions

Brown the Meat: Heat a large skillet over medium-high heat and brown the ground beef and Italian sausage, breaking the meat into smaller chunks as it cooks until fully browned and no longer pink.
Sauté Aromatics: Add the diced onion and minced garlic to the skillet and sauté for about 2 minutes, until softened and fragrant. Then transfer the cooked meat mixture and aromatics into the slow cooker.
Add Sauces and Seasonings: Pour in the two jars of pasta sauce and the crushed tomatoes. Add the Italian seasoning, brown sugar, cayenne pepper, bay leaf, and salt and pepper to taste. Stir all ingredients together to combine well.
Slow Cook the Sauce: Cover the slow cooker and cook the sauce on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, allowing the flavors to meld and the sauce to thicken.
Serve: Remove the bay leaf before serving. Serve the rich, meaty sauce over cooked spaghetti noodles and garnish with freshly grated Parmesan cheese and optional fresh herbs like basil or parsley for a complete meal.

Notes

For a spicier sauce, increase the cayenne pepper slightly according to taste.
Brown the meat thoroughly to enhance flavor and reduce excess grease in the slow cooker.
If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Serve with gluten-free pasta to make the dish gluten-free if desired.