Slow Cooker Spaghetti Meat Sauce Recipes

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
• Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve with spaghetti.

Steps:

• Brown meats and onion in a skillet and drain well.
• Transfer to your crock pot.
• Add remaining ingredients and mix well.
• Cover and cook on low for 8-10 hours.
• Serve over hot spaghetti noodles.

Steps:

• Combine ground sausage, onions, and garlic in a large pot or skillet with tall sides. Cook over medium heat until sausage is cooked through, 5 to 8 minutes. Drain and discard grease.
• Stir water, pasta sauce, and Italian seasoning into the pot; bring to a boil. Stir in spaghetti noodles, return to a boil and cook, stirring occasionally, until noodles are cooked through and sauce has thickened, 17 to 20 minutes.
• Serve topped with grated Parmesan cheese.

Steps:

• 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.
• Spoon vegetables into cooker. Stir in remaining ingredients.
• Cover; cook on Low heat setting 6 to 8 hours.

Steps:

• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Stir in the tomatoes, green pepper, onion, carrots, water, tomato sauce, tomato paste, brown sugar, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 8-10 hours or until bubbly. Serve with spaghetti. Freeze option: Do not cook spaghetti. Freeze meat sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place sauce in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Serve over spaghetti.

Steps:

• In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain., Place the first 5 sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours, until meatballs are cooked through., Remove bay leaves. Serve with spaghetti.

Steps:

• Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
• Spoon sausage mixture into cooker.
• Stir in remaining ingredients.
• Cover; cook on Low heat setting 8 to 9 hours.

Steps:

• Heat olive oil in skillet over medium heat; cook and stir onions and sausage, until sausage is browned, about 10 minutes.
• Transfer the sausage and onions to a slow cooker.
• In the same skillet, cook and stir the ground beef, Italian seasoning, 1 t of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes.
• Transfer the ground beef into the slow cooker.
• Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano and 2 t garlic powder.
• Cook on low for about 8 hours.
• About 15 minutes before serving, stir in the sugar.
• Serve hot over pasta.

Steps:

• Brown turkey in olive oil over medium heat, breaking up with wooden spoon.
• Add onions and garlic to browned meat and cook for 2-3 minutes until tender.
• Pour all into crock pot.
• Add all of the other ingredients EXCEPT the mushrooms.
• Cook on HIGH for 30 minutes, then turn down to LOW and cook for 3 hours.
• Add sliced mushrooms and cook an additional hour.
• Don't forget to salt/pepper.
• Serve with whole grain pasta.
• Enjoy!

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir beef, diced tomatoes, onion, tomato paste, sugar, Parmesan cheese, garlic, salt, oregano, anise seed, and bay leaf together in a slow cooker.
• Cook on Low for 6 to 8 hours.

Steps:

• finely dice green, yellow and red bell peppers and onions real small.
• heat oil in large deep pan at medium high heat until hot.
• add the diced vegetables and half the minced garlic, half the salt and half the pepper.
• cook the vegetable mixture stirring constantly (like stir-fry) until slightly softened.
• add the ground chuck to the pan with the vegetable mixture and brown until no longer pink.
• drain and put in the bottom of the slow cooker and turn on low.
• in a small mixing bowl add sauce, shredded Parmesan cheese (shredded works better than grated for this recipe), basil, oregano, the rest of the minced garlic, salt and pepper and mix well.
• pour sauce mixture over the meat mixture in the slow cooker and mix both the meat and sauce mixtures together well.
• cook on low 4-6 hours.
• use over the pasta of your choice but we prefer spaghetti or fettuccine use a heavy pasta.

Steps:

• 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.
• In a slow cooker combine ground beef mixture, tomato puree, tomato paste, sugar, Italian seasoning and salt. Cook on low for 4 hours.

Steps:

• In a small saucepan, combine bouillon and reserved tomato skins and juice.
• Bring to a boil, and simmer for 15 minutes, stirring occasionally and mashing pulp against side of pan.
• Reserve.
• Heat 1/4 cup olive oil in large skillet.
• Add garlic and chopped onions, and saute over medium-high heat until soft.
• Add peppers, and continue cooking until onions are slightly browned.
• In a large pot, combine chopped tomatoes and onion mixture.
• Strain bouillon mixture into pot, pressing on pulp to maximize liquid, discarding pulp.
• Add tomato sauce, tomato paste, wine, and spices.
• Bring to a boil, reduce heat to low, and simmer covered, stirring regularly to prevent sticking and burning.
• In a large skillet over medium heat, break up 2 pounds ground beef into small pieces.
• Season to taste with salt, pepper, granulated garlic, and optional MSG.
• Cook until browned, continuing to break up meat with a large fork.
• Drain excess grease, and add meat to tomato mixture.
• Continue cooking sauce, covered, for about 1 hour.
• In a large bowl, combine thoroughly 1-1/2 lb ground beef, egg, onion, garlic, Italian seasoning, MSG, salt, and pepper, and breadcrumbs, adjusting to a firm consistency by varying amount of breadcrumbs.
• Form into 3/4" meatballs.
• Heat 1 Tbsp olive oil in large skillet.
• Add half of meatballs, and brown well over high heat.
• Remove meatballs from pan, and reserve.
• Repeat with remaining meatballs.
• Drain grease from pan, but do not clean it.
• Pierce skins of Italian sausages with a sharp fork.
• Place in the skillet with about 1/2" of water.
• Simmer over medium heat for about 10 minutes to render excess grease, turning several times.
• Do not scrape bottom of pan while turning.
• Drain water, and return pan to heat.
• Continue cooking, turning sausages regularly, until skins are browned.
• Remove from heat, and cool until sausages can be handled.
• Cut each sausage crosswise into 1/4" slices.
• Return to pan, and brown over medium-high heat.
• Reserve sausage, and drain all but 2 Tbsp grease from pan.
• Do not clean the pan.
• Alternately, sausage can be removed from casing and cooked with the ground beef noted as in the first paragraph, and adding the following steps at that point.
• Add 2 Tbsp butter to pan, and heat until sizzling.
• Add mushrooms, and toss to coat with butter.
• Saute over medium heat until mushrooms start releasing juice.
• Add 1/2 cup wine, and simmer about 5 minutes, scraping bottom of pan thoroughly to deglaze.
• Remove from heat, and reserve.
• After tomato mixture has simmered for 1 hour, add meatballs, sausage slices, fresh basil, parsley, and mushroom mixture to sauce.
• Continue cooking for about 15 minutes.
• Adjust seasoning, adding more Italian seasoning, sugar, and salt and pepper as needed.
• If sauce is too thick, thin with tomato juice or wine.
• If sauce is too thin, continue cooking, uncovered, until desired consistency is reached.
• Cover, and continue cooking for 1 additional hour, stirring regularly.
• There should be little or no grease on top of the sauce.
• If there is, skim or blot off and discard.
• Toss 2-3 cups of the sauce with hot pasta that has been cooked until al dente.
• Divide into serving portions.
• Top each portion with about 1 cup of additional sauce.
• Pass freshly grated Parmesan cheese on the side.
• This may seem like a very large recipe, but it obviously takes quite awhile to prepare, so make the full recipe, and freeze the excess in fairly small containers.
• It will keep for 6-8 months easily, and in my opinion, tastes better after aging.
• If desired, and if you have a big enough pot, double the recipe, and pack in 1 quart Ziploc freezer bags for freezing.
• One quart of sauce and 1 lb of uncooked dry spaghetti, cooked until al dente, will serve 4 people.

Steps:

• 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.
• 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.
• 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.
• 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.