Splendicious Slow Cooker Spaghetti Sauce

Splendicious Slow Cooker Spaghetti Sauce

30
Robert Salmon 0

"This recipe comes from my Army days where dishes were often created by throwing in everything including the kitchen sink! I've refined it over the years, and this recipe yields a tangy yet sweet and rich sauce that is sure to make your soldiers happy. The sauce is excellent over any pasta."
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Ingredients

9 h 15 m servings 184 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 1245 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1 cup of red wine, green olives, 4 teaspoons of sea salt, basil, oregano, paprika, and cayenne pepper in a slow cooker. Set the cooker to Low.
  2. While the cooker is warming up, place 3 tablespoons of olive oil in a skillet over medium heat, and cook 3/4 cup of sweet onion until the onion just begins to soften, about 2 minutes; stir in 1 clove of garlic. Cook the mixture for 3 more minutes before mixing in parsley and mushrooms. Reduce heat, and simmer the mixture for about 10 minutes. Stir in the brown sugar, and mix to dissolve.
  3. While the parsley and mushrooms are simmering, heat 3 more tablespoons of olive oil in a skillet over medium heat, and stir in the remaining onion and the sausage. Brown the sausage, breaking the meat up into crumbles as it cooks, about 10 minutes; season the mixture with white pepper and cumin. Pour 1 cup of red into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine. Simmer for about 10 minutes; pour the sausage mixture into the skillet with the parsley and mushrooms. Bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 10 minutes. Pour the sausage mixture into the slow cooker.
  4. Cook on Low for 8 hours to overnight. Add more red wine or water if needed to prevent the sauce from getting too thick and burning on the bottom.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

30
  1. 37 Ratings

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Most helpful positive review

Lot of work here before you even turn on the slow cooker. First, 4 tsp of salt plus 1 cup of olives (with lots of sodium) made this WAY too salty for us. And I hate that because I have a ton o...

Most helpful critical review

This is at home in my slow cooker as I type, so I can't say anything yet about the finished product, but it looks promising! One change I'd definitely make though would be to cook the sausage an...

Lot of work here before you even turn on the slow cooker. First, 4 tsp of salt plus 1 cup of olives (with lots of sodium) made this WAY too salty for us. And I hate that because I have a ton o...

This was a little too soupy for my family's taste at the start. (We like our sauce to cling to the pasta.) The next time I added two cans of tomato paste and then thought it was much better. ...

Delicious I made the recipe as published. What I don't get is people taking off stars and not making the recipe as published. I mean, people, if you have a different recipe post it, but don't...

Excellent!! Delicious!! Superb!! I used chardonnay b/c I didn't have red wine, bell pepper and zucchini instead of mushrooms, capers instead of olives, and chicken sausage instead of Italian ...

This sauce is PHENOMENAL!!! I am not a fan of olives, so I left them out. I put this all together at around 7:00pm and let it cook on low all night long. The slow cooker finished "cooking" and...

This is at home in my slow cooker as I type, so I can't say anything yet about the finished product, but it looks promising! One change I'd definitely make though would be to cook the sausage an...

The best spaghetti sauce I have ever cooked. Worth all the effort.

What a lot of measuring and work before even beginning to cook. The amount and the ingredients did not sound right but decided to try it based on some reviews – too soupy and salty. Had to put t...

Made this just as stated except for the olives (which my husband doesn't like). It is excellent and freezes well for future meals.