Crockpot Spaghetti Sauce

Slow CookerHomemade StaplesItalianPasta

By Kristen Chidsey

4.79 from 14 votes

Oct 05, 2025

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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.

Spaghetti Sauce made with canned tomatoes in Slow Cooker after simmering.

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.

  1. 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.
  2. 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.
  3. 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.
Spaghetti sauce made with crushed canned tomatoes and pantry staples inside slow cooker next to parsley and pasta.

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:

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4.79 from 14 votes

Crockpot Spaghetti Sauce

By: Kristen Chidsey
Servings: 12
Prep: 5 minutes
Cook: 3 hours
Total: 3 hours 5 minutes
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Spoonful of homemade spaghetti sauce made with canned tomatoes in slow cooker.
With canned tomatoes and pantry staples, this recipe for slow cooker spaghetti sauce has all the comfort of a slow-simmered Sunday sauce, yet it is completely hands-off.

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

Crushed Tomatoes: 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.
Add Meat: Add up to 1 pound of cooked and crumbled sausage or ground beef prior to slow cooker. OR 4-6 links of uncooked Italian sausage. 
Liquid: If using stock or broth in place of water, decrease the salt to just ½ teaspoon. You can also replace up to ½ cup of the water with a dry red wine for added depth. 
Honey: Omit for a sugar-free sauce. Or swap out honey for white or brown sugar.
Add Veggies: Stir in ½ cup pureed carrot, sweet potato puree, or canned pumpkin puree. Omit the honey, as the purees work to naturally sweeten the sauce. 
Storage: Let cool, transfer to airtight or freezer-safe containers and store in the fridge for up to 5 days or freeze for up to 3 months in the freezer. Defrost overnight in the refrigerator before using. 
Stovetop Instructions: Increase the water to 2¼ cups, then combine ingredients in a heavy-duty stockpan. Bring to a simmer over medium-low heat, cover, and lower heat to low. Simmer for 3-5 hours, stirring every 10-15 minutes. Remove garlic cloves and bay leaves and serve as desired.
Serving size is approximately ½ cup. 

Nutrition

Calories: 51kcalCarbohydrates: 7gProtein: 1gFat: 2gSodium: 362mgPotassium: 242mgFiber: 1gSugar: 5gVitamin A: 385IUVitamin C: 6.4mgCalcium: 22mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Kristen Chidsey

Kristen is a wife, busy mom of two, and creator of A Mind "Full" Mom. From breakfast to dinner to dessert, it is her passion to share tried-and-true recipes that are big on flavor, made with easy-to-find ingredients, and family-approved!

Read More About Me

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36 Comments

  1. Your recipe calls out red wine. Examples included Pinot Grigio which is a white wine. Did you intend Pinot Noir instead?

    Reply

  3. Have you ever done this in the instant pot? My mother in law’s recipe (similar to yours) was always made in a pressure cooker. I’d like to try it in the instant pot as I do not use a pressure cooker. Thoughts about how to set the time to do this in a pressure cooker?

    Reply

  4. 5 stars
    It says you prefer crushed tomatoes but then the ingredients list has sauce/puree/paste?! I don't understand? How much crushed tomatoes do you use and do you still need the sauce/puree/paste? Thanks!

    Reply

    1. Hi Becky, crushed tomatoes are interchangeable for tomato sauce or puree. Tomato paste is used, but that is not to be substituted. I will clear it up in the recipe card now for others.

      Reply

  5. Hello! Are the herbs listed fresh or dried? Just curious for both ratios since I often have dried on hand more than fresh. Thank you!

    Reply

  6. I just finished slow cooking it on low for 8hrs. And I just tasted it and seems really bitter. I hope it didn't over cook🤦‍♀️😫

    Reply

    1. Hi Allie! Add in some sugar or extra honey and 1 or 2 tablespoons butter or olive oil--that may help tone it down. Just be sure the garlic you used was fresh too--old garlic can be really bitter. Hope that helps!

      Reply