Crock-Pot Spaghetti Sauce

This recipe for Crock-Pot Spaghetti Sauce,  is included in our new 10 Crock-Pot Easy Freezer Meals.  If you are coming to this page first and are interested in doing freezer meals, start here. This recipe does NOT have to be frozen first, if you are wanting to do this recipe by itself, then stay on this page and we will go from here.

Crock-Pot Spaghetti Sauce is one of those recipes that I can go to anytime because my kids will always eat Spaghetti.  Not sure what  it is about a long stringy noddle with tomato’s and meat but they sure love it.   As with most Crock-Pot Recipes, we don’t cook the actual spaghetti noodles in the crock, as they have a bit of a tendency to go mushy.  We are cooking a huge batch of spaghetti sauce and then just cooking noodles up right before hand.  This recipe, whether you freeze the ingredients or cook it from scratch, will need to have cooked the sausage and hamburger before cooking the rest of the sauce.  For those that don’t eat sausage, you can do 2 pounds of hamburger, or if you prefer only turkey/chicken recipes you can do ground turkey/turkey sausage.  The sausage helps give the dish some bite without it being overpowering.

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Crock-Pot Spaghetti Sauce

• Course Freezer Meals, Sauces
• Cuisine Italian

Print Recipe Crock-Pot Spaghetti Sauce Course Freezer Meals, Sauces Cuisine Italian

Rating	Votes: 0 Rating: 0 You: Rate this recipe!
Servings	6-8People
Prep Time	30Minutes
Cook Time	8-10Hours, on low

Ingredients

• 1 pound ground beef lean
• 1 pound ground pork sauages lean
• 1 large yellow onion finely chopped
• 1 tablespoon garlic minced
• 2 tablespoons Italian cheese shredded
• 43.5 ounces diced tomatoes 3 (14.5 oz.) cans, drained
• 30 ounces tomato sauce
• 1 teaspoon fresh basil I use the refrigerated kind (other ground will work)
• 1 teaspoon dried oregano
• salt & pepper to taste (I do this once the sauce is ready)
• 3 whole bay leaves do not place in freezer/remember to pull out when ready to serve
• 1 pound spaghetti noodles

Servings: People

Ingredients 1 pound ground beef lean 1 pound ground pork sauages lean 1 large yellow onion finely chopped 1 tablespoon garlic minced 2 tablespoons Italian cheese shredded 43.5 ounces diced tomatoes 3 (14.5 oz.) cans, drained 30 ounces tomato sauce 1 teaspoon fresh basil I use the refrigerated kind (other ground will work) 1 teaspoon dried oregano salt & pepper to taste (I do this once the sauce is ready) 3 whole bay leaves do not place in freezer/remember to pull out when ready to serve 1 pound spaghetti noodles Servings: People

Rating Votes: 0 Rating: 0 You: Rate this recipe! Servings 6-8People Prep Time 30Minutes Cook Time 8-10Hours, on low

Instructions

1. Brown Ground Hamburger and Ground Sausage until done, straining grease. Pat grease off if freezing.
2. In Crock-Pot add meat, Onion, Garlic, Tomatoes, cheese, Spices including bay leaves. Cook on low for 8-10 hours.
3. When getting ready to serve you will need to add salt and pepper to taste. You will want to pull out the Bay Leaves. Be sure to have the noddles ready by then.
4. I used Italian Cheese on top of mine, but feel free to add what cheese you have around, the Italian cheese is a far superior cheese for cooking the sauce however.

Recipe Notes

Crock-Pot Freezer Meal Instructions:

• Brown Hamburger and Sausage, draining well and patting dry the grease.
• Write the instructions on a freezer Ziploc (I would suggest name brand/not slider)
• Place them and all ingredients except the salt, pepper and Bay Leaves and actual spaghetti in the bag.
• Lay flat and squeeze as much air out as possible
• Lay flat in the freezer
• Thaw before cooking
• Don't forget to add those bay leaves now!  Salt and pepper when ready to serve, Pasta will be done separately on the stove.

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