Crock Pot Spahetti Sauce | The Bearded Hiker

crock pot spaghetti sauce

It’s crock pot spaghetti sauce.  I don’t know why my wife calls it Spaghetti Sauce For a Month, but this is actually the title she placed on her recipe card (which is nasty and brown at the edges).   I suppose it’s because it makes a crap ton of sauce, but this really lasts us forever, which is way more than a month.  It’s just the two of us, how much sauce can a person eat?

She has made this for as long as I can remember.  I mean, forever, back when we were some broke folks. But it’s still delicious, even today.  We use it for spaghetti, obviously, but perfect for lasagna, tofu parmesan (which is another story). Great for meatball subs. Put some in portobello caps topped with cheese and pepperoni and grill for a personal little pizza.

Better yet, just sit there with a big steaming bowl full with an entire loaf of French bread and dip it till it’s gone. Just kidding (kind of).

It’s just an all around great sauce.  Don’t be fooled by the few and simple ingredients either.  The end result tastes like you simmered it all day on the stove.

Another thing that we love about the sauce is that it’s totally customizable.  You don’t want the meat?  Just toss in mushrooms, brown them a bit to release the moisture, and at after it’s done, toss in some black olives and stir.  We’ve done that, we’ve used turkey Italian sausage and ground turkey, all ground beef, Morning Star crumbles, whatever.

Any way you do it, you will never, EVER buy jarred sauce again.



2 – 3 pounds of ground beef and/or Italian sausage
2 – 12  ounce cans of good tomato paste
1 tablespoon red pepper flakes (or to taste)
minced garlic, about 10 cloves
2 – 28 ounce cans of good tomato sauce
1 chopped onion or 1/2 cup dried onion flakes
1-2 tablespoons fresh chopped oregano or 2-3 tablespoons Italian spice blend
mushrooms, optional
parmesan rind, optional

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If you bought sausage in the casing, remove the meat from the casing.  Brown your meat(s). If you’re using fresh chopped onion and/or mushrooms, add it with the meat after you’ve broken it up. After your meat is browned add the remaining ingredients. If you’re using parmesan rind, add that in as well. Stir.

Cook on low for 10 to 14 hours. I say 14 hours because I like to put it on before I go to bed. Sometimes it’s a long time before I turn it off and have suffered no ill effects. No burning, no burnt taste. BUT, I have found it does take a minimum of 10 hours to achieve its full potential.

That’s it guys. Stir, enjoy!

**NOTE: Hey! if you’re feeling like the grease that floats on top is too much for you, after you brown the meat drain the grease off. It’s still delicious, I promise. BUT, that’s where the good stuff is. Good for your tastebuds, not your heart.
It also freezes REALLY well. I usually just cool, and pop into quart size freezer bags, with label and date.

Ditch that jar of red sauce and use your slow cooker for this easy spaghetti sauce!Click To Tweet

See it in action now!

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75 thoughts on “Crock Pot Spaghetti Sauce or Spaghetti Sauce For a Month”

  1. This looks and sounds so good, and so simple to make. I’ve never really made my own spaghetti sauce but this looks like something I need to try.
    Thank you so much for stopping by and sharing on Throwback Thursday Blog-Style. Just wanted to let you know that your post is being featured today.

    1. Thanks Karen! Once you make your own sauce, you shall never go back. And it just makes so darn much! Gotta love being able to freeze some for later.

  2. I love making sauce in the crock pot. With 5 of us it does last for a couple of meals but I find it tastes so much better with those flavors simmering all day. My mom had a recipe that used sticks of pepperoni, meatballs and sausage that was just amazing!

  3. I have never made homemade spaghetti sauce. This sounds super yummy! I’ll have to give it a whirl. Thanks for sharing with SYC. Love the name of your blog! 🙂

    1. They are perfect for summer. I haven’t tried TVP in it as a replacement for the ground beef, but I bet if you get a small TVP soaked in beef broth first it could work!
      But mushrooms and olives….you can’t beat that!

  4. Funny how I can somehow relate to the “sauce for a month” thingy! My husband would usually grow tired of eating pasta whenever I cook the sauce, since it also lasts us a month! :p

    Thanks for sharing it over at Food Friday. Excited to see what you’ll be sharing next! 🙂

    1. Yes, you certainly can. I would drain off the fat or rinse the meat off with hot water. Put hot spaghetti sauce in your jars leaving 1 inch head space.

      Pints for 1 hour, quarts for 1 hour and 15 minutes at 10 pounds pressure. Only pressure can. Since it has meat, you cannot safely can in a water bath.

  5. It’s so funny, because whenever I see something about making sauce in the crockpot, I think, “I’ve got to do that!” But then I go and reach for the same pot I always use on the stove…some habits die hard. Thanks for joining us at #FridayFrivolity this week!

  6. Thank you for the recipe! I’ve been looking for a new Spaghetti sauce and the fact that I can use my crock pot is a bonus. Thanks for joining us in last weeks Creative K Kids’ Tasty Tuesday. If you haven’t already, don’t forget to link up this week!

  7. I bet this smells amazing while it’s simmering away in the crock pot! What a lovely sauce – and I like your wife’s name for the recipe. Seriously though, it’s nice to have something like this tucked away in the freezer in serving size portions. Pinning and sharing. Thank you for bringing this delicious recipe to Hearth and Soul. Hope to ‘see’ you again this week!

    1. Jean! You hawk you. 🙂
      It’s on low. Thanks for catching that. I have changed the post to reflect the temp.

  8. Looks like a ninja 4 in 1 to me! I’m hugging mine everyday…Great appliance for apartment dwellers…Keeps oven off..No greasy stove,large capacity,1 pan cleanup!..And apartment still cool. Great recipe,I add a bit of wine along w cheese rind.

    1. It’s so perfect in the summer here on the Gulf Coast. I hate to heat the kitchen up.

      Sometimes I add wine, when I have it. Usually, it’s already in me and there’s nothing to spare! Anchovy paste is awesome too!

  9. Hi, I do love a nice spag bol and am always looking for new ways to tweak this classic recipe. I shall give this a try. thanks for sharing, Chloe #inspiremelinky

  10. That looks yummy! This is one variation of spaghetti sauce that I haven’t tried yet. Will definitely try it out!

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