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Crockpot Spaghetti Sauce has all the comfort of a slow-simmered Sunday sauce, yet it is completely hands-off. Just toss everything into the slow cooker in the morning, and by dinner you'll have a rich, velvety sauce that's better than anything from a jar.
This slow cooker spaghetti sauce is proof that pantry staples CAN deliver a deeply flavorful sauce that makes weeknight dinners feel special, whether you are serving baked Italian meatballs, baked rotini, or stuffed shells.
Kristen's Keys for Crockpot Spaghetti Sauce
Hardly a week went by in my childhood when my mom didn't make this slow cooker spaghetti sauce. It was a non-negotiable for any pasta night. And while an incredibly simple recipe, there are few things that make this recipe stand out.
- Tomatoes matter. Canned crushed tomatoes provide a rich, hearty texture, while tomato paste adds thickens the sauce while adding robust tomato flavor. For a smoother consistency, swap out the crushed tomatoes for tomato puree or tomato passata. Regardless of the variety, look for one with simple ingredients (100% vine ripened tomatoes and possibly salt) for the purest flavor.
- A little sweetness goes a long way. Tomatoes are very acidic, so adding a touch of sugar, honey, or carrot puree balances the sauce beautifully.
- Cook it low and slow. The magic happens after hours in the crockpot. The flavors meld into a rich, restaurant-worthy sauce without constant stirring.
How to Make Crockpot Spaghetti Sauce
It does not get much easier than making spaghetti sauce in the slow cooker.
- Combine. Add crushed tomatoes, tomato paste, garlic cloves, seasonings, butter, and a bit of water to the base of the slow cooker and stir to combine.
- Slow Cook. Cook on low for 6-8 hours or high for 4 hours. The longer the sauce simmers, the richer those pantry staples become.
- Taste and Adjust. Before serving, remove the bay leaves and cloves of garlic, and give the sauce a taste. If needed, add more salt if the sauce feels flat, a pinch of sugar it it is bitter, or a drizzle of olive oil for richness.
Recipe Modifications
- Add Meat: Feel free add cooked and crumbled ground beef, turkey or homemade Italian sausage to the sauce as it simmers in the crockpot. Another option is to add raw Italian sausage links to the sauce. The sausage will cook through as the spaghetti sauce slow cooks.
- Build Depth: Swap the water for dry red wine, chicken stock, vegetable broth, or beef broth for deeper flavor.
- Olive oil vs. Butter: Either works for rounding out the flavors. Butter makes the sauce extra luscious, while olive oil keeps it dairy-free.
- Control Heat: Stir in ½-1 teaspoon crushed red pepper flakes, or omit altogether for really sensitive palates.
- Sneak in Veggies: Stir in ½ cup pureed carrot, sweet potato puree, or canned pumpkin puree. It boosts fiber and vitamins while adding natural sweetness. In fact, you can omit the added sugar if desired.
How to Store Homemade Spaghetti Sauce
This sauce is worth doubling. Trust me, your future self will thank you! It freezes beautifully can can be defrosted quickly to make pasta night a breeze.
- Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
- Freeze: Cool fully and then portion 1-2 cups into freezer-safe containers or storage bags and freeze up to 3 months. Defrost in the fridge before reheating.
How to Use Crockpot Spaghetti Sauce
Once you have this sauce on hand, dinner options multiply. Toss it with pasta, layer it into lasagna with cottage cheese, spoon it over baked chicken parmesan, use it as a dipping sauce for pull-apart pizza bread, or use it in one of our favorites below:
Crockpot Spaghetti Sauce
Video
Ingredients
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1¾ cups water, or vegetable broth
- 2 tablespoons olive oil, or unsalted butter
- 3 tablespoons dried parsley
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried rosemary leaves
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes, optional, or more to taste
- 2 dried bay leaves
- 5 cloves garlic, peeled and smashed
- 2 tablespoons honey, or granulated sugar
Instructions
- In the base of the slow cooker combine, 28 oz crushed tomatoes, 6 oz tomato paste, 1¾ cups water, 2 tablespoons olive oil, 3 tablespoons dried parsley, 1 tablespoon dried oregano, 2 teaspoons dried basil, 1 teaspoon dried rosemary leaves, 1 teaspoon kosher salt, ¼ teaspoon crushed red pepper flakes, 2 dried bay leaves, 5 cloves garlic, and 2 tablespoons honey. Stir well to incorporate.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Remove the garlic and bay leaves and use as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would love to be impressed but too much info is missing. How much marinara does this make? What is a serving? How much? 7 grams of carbs for a serving is quite meaningless without knowing what a serving is -- and taking the time to weigh out 12 equal portions? No thanks.
Hi there! Each serving is about 1/2 cup. I hope that helps.
Very tasty…I followed the recipe exactly and had no problem with burn issues. Would recommend!
Hey Kristen instead of using the Oregano, basil and rosemary can I use Italian seasoning and how much ? Thanks
Hi Ann! I would suggest using 3 teaspoons of Italian seasoning in place of the dried seasonings. Ejoy!
Excellent! I tweeked it a bit for my family! Spicy works here! Thank you! Also made your meatballs and they were AMAZING! Love,love, love. I usually use a different recipe, its similar, but yours has more pizazz.