Splendicious Slow Cooker Spaghetti Sauce

Splendicious Slow Cooker Spaghetti Sauce

Robert Salmon 0

"This recipe comes from my Army days where dishes were often created by throwing in everything including the kitchen sink! I've refined it over the years, and this recipe yields a tangy yet sweet and rich sauce that is sure to make your soldiers happy. The sauce is excellent over any pasta."


9 h 15 m {{adjustedServings}} servings 184 cals
Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 1245 mg
  • 50%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1 cup of red wine, green olives, 4 teaspoons of sea salt, basil, oregano, paprika, and cayenne pepper in a slow cooker. Set the cooker to Low.
  2. While the cooker is warming up, place 3 tablespoons of olive oil in a skillet over medium heat, and cook 3/4 cup of sweet onion until the onion just begins to soften, about 2 minutes; stir in 1 clove of garlic. Cook the mixture for 3 more minutes before mixing in parsley and mushrooms. Reduce heat, and simmer the mixture for about 10 minutes. Stir in the brown sugar, and mix to dissolve.
  3. While the parsley and mushrooms are simmering, heat 3 more tablespoons of olive oil in a skillet over medium heat, and stir in the remaining onion and the sausage. Brown the sausage, breaking the meat up into crumbles as it cooks, about 10 minutes; season the mixture with white pepper and cumin. Pour 1 cup of red into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine. Simmer for about 10 minutes; pour the sausage mixture into the skillet with the parsley and mushrooms. Bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 10 minutes. Pour the sausage mixture into the slow cooker.
  4. Cook on Low for 8 hours to overnight. Add more red wine or water if needed to prevent the sauce from getting too thick and burning on the bottom.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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  1. 36 Ratings


Lot of work here before you even turn on the slow cooker. First, 4 tsp of salt plus 1 cup of olives (with lots of sodium) made this WAY too salty for us. And I hate that because I have a ton o...

This was a little too soupy for my family's taste at the start. (We like our sauce to cling to the pasta.) The next time I added two cans of tomato paste and then thought it was much better. ...

Delicious I made the recipe as published. What I don't get is people taking off stars and not making the recipe as published. I mean, people, if you have a different recipe post it, but don't...