Slow Cooker Spaghetti Sauce II

Slow Cooker Spaghetti Sauce II


"This sauce tastes best when slow cooked on low. I don't know the exact measurements for spices -- it's a use your own taste type. I mix up the ingredients the night before, and then before I go to work in the morning I set the slow cooker on low. When I get home it's ready."

Ingredients 4 h 20 m {{adjustedServings}} servings 182 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 922 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onion and garlic; cook 1 to 2 minutes.
  2. In a slow cooker combine ground beef mixture, tomato puree, tomato paste, sugar, Italian seasoning and salt. Cook on low for 4 hours.
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Reviews 21

  1. 28 Ratings

Ruth Kirkey

My slow cooker is large and I used 2 lbs of ground beef and added 1 large can of diced tomatoes, just cutting back on the tomato sauce. I also do not have a low setting for 4 hours, but cooked it on high for 4 hours and it was fabulous. What a fantastic way to top of spaghetti.


Ver nice and thick although I did add a bit more sugar, a chopped green pepper and basil and oregano. The family all liked it and I will definately make it again.


I used Italian herb tomato sauce instead of the plain puree. I also added about twice the amount of sugar required. While browning the meat I added the Italian seasoning to it as well as some fresh ground pepper, salt, and a little bit of cayenne. I added about 1/2 teapsoon of chili powder to the sauce as well. It turned out really well and it's great to freeze the leftovers for a quick meal another day.