I hate that the weekend is over already and I hate that it’s not very warm. I am one of those people that would rather it be 100 degrees outside instead of 30. I would rather be sweating than freezing cold. I know, maybe I’m crazy, but I hate being cold.
That being said, here is a recipe for some delicious WARM slow cooker spaghetti sauce. I can’t believe I haven’t shared this yet. It’s my go-to recipe for spaghetti sauce. So simple to throw together, absolutely delicious and even better, it’s made in your slow cooker. I found this recipe years ago in an issue of Quick Cooking. I’ve made a few changes to it over the years and we think it’s perfect.
It’s so versatile, if you don’t want any meat, then leave it out. Sometimes if I’m feeling like I want it more saucy, I only put in a half pound of sausage, if I want more of a kick, I use hot Italian sausage. . . .do whatever makes you happy. Anytime my one of my boys goes to the orthodontist and has their braces tightened, they ask for this spaghetti the next night because they know their mouth is going to be so sore and it’s something they can easily eat. There are never, ever complaints from any of my boys when I make this spaghetti which is always a plus if you ask me.
Happy Monday and I hope you have a great week!
- 1 pound Italian sausage or lean ground beef
- 1/2 cup onion, chopped
- 2 cans (14.5 oz) (14.5 oz) Italian diced tomatoes
- 1 can (8 oz) (8 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 2 bay leaves
- 1 tablespoon brown sugar
- 4 cloves garlic, minced (or 1 teaspoon garlic powder)
- 2 teaspoons basil
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/2 teaspoon thyme
In a large skillet cook sausage/beef and onion over medium heat until meat is no longer pink. Drain and transfer to a slow cooker.
Add the remaining ingredients. Stir until well combined. Cook on low for 3 to 4 hours or high about 2 hours. Discard bay leaves.
Serve over cooked spaghetti noodles.
This spaghetti sauce is one of our family favorites. While it's delicious with hamburger, we love it best with Italian sausage. I usually use mild, but if you want a bit of a kick use hot Italian sausage.
Recipe Source: Adapted from an old issue of Quick Cooking Magazine