A rich and meaty spaghetti sauce easily made in the crockpot – it makes enough to feed an army and you can freeze the leftovers!
Spaghetti sauce always came in a jar for us. The homemade version never existed. My mom was a home cook but only when it came to Korean food, although she did make a mean baked ziti. It involved store-bought spaghetti sauce of course.
But once I started cooking, my eyes were open to the wonders of homemade spaghetti sauce. I’ve made several variations throughout the years but my new favorite spaghetti sauce has to be this crockpot version. Loaded with crumbled ground beef and spicy Italian sausage, this gets cooked in a stew of amazing flavors for 8 hours. Yes, 8 hours!
Simply crumble up your beef, throw it in your slow cooker, and come back from work to the most comforting smell of all with a giant pot of spaghetti goodness. Best of all, it makes enough to feed an army so you can either take the leftovers to work the next day or throw it in the freezer!
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 pound Italian sausage, casings removed
- 1 onion, minced
- 2 cloves garlic, minced
- 3 14.5-ounce cans diced tomatoes, drained
- 2 15-ounce cans tomato sauce
- 3 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
- Heat olive oil in a large skillet over medium high heat. Add ground beef, sausage, onion and garlic. Cook until browned, about 4-5 minutes, making sure to crumble the beef and sausage as it cooks; drain excess fat.
- Place ground beef mixture into a slow cooker. Stir in diced tomatoes, tomato sauce, bay leaves, oregano, basil, salt and pepper, to taste. Cover and cook on low heat for 8 hours.
- Stir well and serve immediately.