Slow Cooker Spaghetti Sauce

21 510 474
Ingredients Minutes Calories
Prep Cook Servings
30 min 8 h 10
Slow Cooker Spaghetti Sauce
Health Rating


454 gm Beef, ground, extra lean
454 gm Italian pork sausage
1 medium shallot(s) Shallots
4 clove(s) Garlic (2-4 cloves depending on the size)
2 tsp Olive oil
1 large pepper(s) Red bell pepper
8 mushroom(s) Cremini (Italian) mushroom (I use brown cremini mushrooms)
1 small can Tomato paste, canned
1 can(s) (28oz) Diced tomatoes, low sodium, canned
6 cup Marinara pasta sauce (I use portobello mushroom or classic marinara sauce)
1 leaf Bay leaf
2 tsp Black pepper (Freshly ground)
1 tbsp Oregano, dried
2 tsp, leaves Basil, dried
2 tsp, leaves Thyme, dried
1 tsp Marjoram
1 tsp Sage, ground
1/2 package (16oz) Spaghetti, dry (I use barilla fortified or smart noodles)
6 cup Water, filtered
1 tsp Olive oil
1/2 cup Parmesan cheese, grated (more or less, for serving)


In a large skillet heat up the oil with garlic and shallot

Add the ground beef and sausage and cook until browned - about 10 minutes - I usually sprinkle some Italian seasoning in for extra flavour

Drain the fat, preserving as much of the seasoning, onion, and garlic as possible

Transfer meat to a large slow cooker

Cut up the red pepper and mushrooms and add to the pot

Add the sauce, diced tomatoes, and tomato paste

Add the spices

Mix it all together

Cook on low for 6-8 hours or on high for 4-6 hours - cooking time will depend on your slow cooker

About 20 minutes prior to serving - cook your spaghetti noodles in water with a dash of olive oil and drain

Pour over your spaghetti noodles and sprinkle with parmesan as well as freshly ground black pepper, if you wish


This is a hearty and meaty spaghetti sauce

I like to serve this with a tossed green salad and garlic toast

This is a versatile recipe and you can add any vegetables you want as well as any type of marinara sauce

This sauce freezes very well; I usually will divide into containers and store for a later time

For a vegetarian variety - try adding red lentils - the lentils will blend in nicely and take on the flavour of the sauce.  They also add protein and fibre!

A budget-friendly tip is to buy your vegetables whole and cut them up yourself, as well as doing half meat and half legume/veggie

Nutrition Facts

Per Portion

Calories 474
Calories from fat 209
Calories from saturated fat 72
Total Fat 23.3 g
Saturated Fat 8.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 10.1 g
Cholesterol 67 mg
Sodium 1205 mg
Potassium 1358 mg
Total Carbohydrate 41 g
Dietary Fiber 6.9 g
Sugars 11.9 g
Protein 25.3 g

Dietary servings

Per Portion

Grain 0.9
Meat 1.1
Vegetables 1.4

Energy sources