Slow Cooker Spaghetti Sauce
Packaged in quart-size Mason jars, this hearty and healthy sauce needs only a bow for perfect gift giving. This recipe will fill three 32-ounce containers. To make the gift into a complete dinner, consider including a box of pasta and a baguette or some crusty rolls. While this recipe makes plenty to freeze or give away, it can easily be cut in half if you prefer a smaller batch.

Yields 3 quarts.


  • 1 pound ground beef
  • 1 pound turkey or pork sausage, casings removed
  • 1 medium onion, minced (or cut in half; see notes)
  • 4 garlic cloves, minced
  • 2 (28-ounce) cans diced tomatoes, with juice (I like petite diced)
  • 2 (6-ounce) cans tomato paste
  • 2 (8-ounce) cans tomato sauce
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon sugar
  • Optional: 1/4 cup torn fresh basil leaves


  1. Brown the ground beef, sausage, and onion in a large skillet or the insert of your slow cooker. Break up the meat as it cooks and add the garlic in the final minute or so, stirring until fragrant but not brown.
  2. If cooking in a separate skillet, transfer the mixture to your slow cooker.
  3. Add the remaining ingredients, except the fresh basil if using, and mix well.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the optional fresh basil at the end of the cooking time.
  5. Serve over hot spaghetti noodles, or cool and then refrigerate or freeze for later use.


  • My mother and grandmother taught me the importance of adding a touch of sugar to tomato-based sauces. The sugar balances out the acidity of the tomatoes, bringing the flavors together beautifully without tasting sweet.
  • If you like the flavor of onion but don’t care for the pieces in your sauce, cut the peeled onion in half, add to the slow cooker with the tomatoes, cook as directed, and remove prior to eating.

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