Slow cooker pasta sauce

    (371)
    8 hours 25 min

    This slow cooker pasta sauce is like a bolognese - meaty and rich, it's sure to please the whole family. Make extra to freeze some for another day!


    280 people made this

    Ingredients
    Serves: 8 

    • 2 tablespoons olive oil
    • 2 small onions, chopped
    • 110g Italian sausages, casings removed
    • 450g minced beef
    • 1 teaspoon dried Italian herbs
    • 1 teaspoon garlic granules
    • 1/2 teaspoon dried marjoram
    • 800g passata
    • 175g tomato puree
    • 1 (400g) tin chopped tomatoes with basil
    • 1 (400g) tin whole plum tomatoes
    • 1/4 teaspoon dried thyme leaves
    • 1/4 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • 2 teaspoons garlic granules
    • 1 tablespoon caster sugar

    Method
    Prep:25min  ›  Cook:8hr  ›  Ready in:8hr25min 

    1. Heat olive oil in a frying pan over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker.
    2. In the same frying pan, cook and stir the minced beef, Italian herbs, 1 teaspoon of garlic granules and marjoram, breaking the meat up as it cooks, until the mince is browned, about 10 minutes. Transfer the mince into the slow cooker.
    3. Stir in the passata, tomato puree, tinned tomatoes, thyme, basil, oregano and 2 teaspoons of garlic granules. Set the slow cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar, if desired. Serve hot.

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    Reviews & ratings
    Average global rating:
    (371)

    Reviews in English (287)

    by
    829

    Recipe creator here! Personally, what I think really makes the recipe is the use of sweet Italian Sausage, not ground, but links. I remove the casing and cut them in to bite size pieces. I cook that in the olive oil with onions. After several hours in the sauce, the bite size pieces are tender and have absorbed tons of flavor. This truly creates the chunky sauce. You can certainly add green peppers and I often use mushrooms. I typically use it next day to make lasagna or chicken Parmesan. Edit: The sugar isn't necessary for the taste, but it isn't there for sweetness. Tomatoes contain a lot of acidity and the addition of a little sugar balances it and creates a "smoother" sauce (salt, carrots, and baking soda help as well). Also, a fairly standard size crock pot (5-7 quarts) will work just fine. *If you're having problems with burning, you've added the sugar too early/let it simmer too long with sugar in it. Hope that helps!  -  02 Feb 2010  (Review from Allrecipes US | Canada)

    by
    598

    This is my go-to spaghetti sauce recipe. Only thing I do different is add in fresh veggies to really stretch the sauce (shredded zucchini, shredded carrots, chopped peppers, fresh sliced mushrooms, and spinach) and I double the sausage. This is great with turkey sausage and ground turkey or chicken. This also freezes well for those who like to make big batches and freeze to thaw out on busy days. Most of these ingredients can be bought cheaply at Aldi/Grocery Outlet for very little. NOTE: Using roasted canned tomatoes is a bonus added flavor, too. Also, if you pre-spray your plastic freezer containers with non-stick spray, they'll wipe clean when ready to wash and will not be stained.  -  03 Mar 2010  (Review from Allrecipes US | Canada)

    by
    346

    To make dinner even quicker, prepare and freeze the pasta ahead of time. Thaw it in boiling water, and in less than 2 minutes it's ready to use. I always boil the whole package of pasta when I cook it then freeze leftoverrs. What a time saver.  -  17 Apr 2010  (Review from Allrecipes US | Canada)

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