Some days, the last thing I want to do is stand over the stove—especially after a long day of errands, emails, and spilled juice on the floor. That’s when I remember this gem: my crockpot spaghetti sauce. It’s the kind of recipe that does all the work while you do… literally anything else.
I learned this slow-cooked magic from my Italian-American neighbor back in New Jersey. She never rushed her sauce—“The flavor comes from time,” she’d say, ladling a deep red spoonful over fresh pasta. I adapted her recipe for the slow cooker, and the result? A rich, herby, deeply satisfying sauce that tastes like Sunday dinner but takes zero effort.
This recipe saved my sanity more times than I can count. It’s perfect for batch cooking, freezer stocking, or feeding a crowd. Just dump, stir, and walk away.
Written by Magali, Cooking With Magali.
Why You’ll Love This Spaghetti Sauce 💛
🍅 Deep, Slow-Cooked Flavor
Letting the sauce simmer all day gives it richness that stovetop versions just can’t match.
🧄 Minimal Prep, Maximum Reward
No sautéing, no babysitting—just add the ingredients to your crockpot and go.
🍝 Family-Friendly & Freezer-Friendly
Make a big batch and enjoy it now, tomorrow, and weeks from now (because it freezes beautifully!).
🌿 Customizable to Your Taste
Make it meaty, make it vegan, make it spicy—this sauce plays well with your favorite twists.
Ingredient Highlights from Chef Magali’s Kitchen 🍅
This recipe starts with ground beef, browned and seasoned just right, layered with tomato sauce, tomato paste, and a touch of sugar to round out the acidity. You’ll also find:
- Fresh garlic and chopped onion for aromatic depth
- Aromatics like oregano, basil, and bay leaf to bring that Italian magic
- Water and olive oil to create the perfect consistency
- And a pinch of love—because that’s my secret ingredient
You can absolutely make it your own: swap the beef for turkey, skip the meat entirely for a vegetarian version, or add sautéed mushrooms for an earthy boost.
Tools You’ll Need 🛠️
Minimal effort, minimal cleanup:
- A crockpot or slow cooker
- A skillet or sauté pan to brown the beef
- A cutting board and knife
- A wooden spoon for stirring
- A few containers if you plan to freeze leftovers (which you should!)
How to Store, Reheat & Freeze Like a Pro ❄️
- Fridge: Keeps for 4–5 days in an airtight container.
- Freezer: Freeze in individual or family-size portions for up to 3 months.
- Reheat: On the stovetop over low heat or microwave in bursts, stirring in between.
- Bonus Tip: Add a splash of water or olive oil when reheating to revive the texture.
Variations to Spice It Up 🔥
🥩 Make it Meaty: Add Italian sausage, pancetta, or even meatballs.
🌱 Go Plant-Based: Use lentils or sautéed mushrooms instead of meat.
🌶️ Turn Up the Heat: Add chili flakes or a spoonful of harissa.
🧀 Creamy Twist: Stir in a splash of cream or a scoop of ricotta for richness.
Best Ways to Serve This Sauce 🍷
- Poured over classic spaghetti or tagliatelle
- Layered into lasagna with béchamel
- Spooned onto crusty garlic bread
- Used as a base for pizza night
- Served with a glass of red wine and a sprinkle of parmesan (chef’s orders!)
Best Crockpot Spaghetti Sauce – Rich, Easy & Slow-Cooked
Description
This Crockpot Spaghetti Sauce is the ultimate make-ahead meal: rich, hearty, slow-cooked, and bursting with Italian flavor. It combines crushed tomatoes, aromatic herbs, garlic, and ground meat (or meat-free if you prefer) to create a sauce that’s way better than anything from a jar. The best part? Your crockpot does all the work while your home fills with the most comforting, mouthwatering aroma. This is the kind of recipe you’ll turn to again and again—for pasta night, lasagna, or meal prep.
Ingredients
Instructions
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In a skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add ground beef or turkey and cook until browned. Drain excess fat.
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Add the cooked meat and aromatics to the slow cooker.
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Stir in crushed tomatoes, tomato paste, sugar, oregano, basil, thyme, salt, pepper, and red pepper flakes (if using). Toss in the bay leaf.
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Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, stirring occasionally.
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Discard the bay leaf, taste the sauce, and adjust salt, pepper, or herbs if needed.
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Spoon over cooked spaghetti, top with fresh parsley or basil, and serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 16g6%
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a deeper flavor, refrigerate overnight—sauce tastes even better the next day.
- Make it vegetarian by omitting the meat and adding sautéed mushrooms or lentils.
- Use San Marzano tomatoes for a naturally sweeter, less acidic sauce.
- Freezes beautifully for up to 3 months. Great for meal prep!
