Crock Pot Spaghetti Sauce

I've tried so many other recipes for this spaghetti sauce and always return to this old recipe I've used for years.



  • 1 lb. lean ground beef
  • 4 cans (14-1/2 oz. ea.) diced tomatoes, undrained (I use my homecanned tomatoes, chopped)
  • 6 cans (6 oz.ea.) tomato paste
  • 1 cup beef broth
  • 1/4 cup packed brown sugar
  • 3 Tbsp. garlic powder
  • 2 Tbsp. minced fresh basil or 2 tsp. dried basil
  • 2 Tbsp. minced fresh oregano or 2 tsp. dried oregano
  • 2 Tbsp. minced fresh parsley
  • 1 tsp. salt
  • 1 bay leaf
  • 1/4 to 1/2 cup red wine, if desired.


Hot cooked spaghetti.

1. In a large skillet, saute beef over medium heat until no longer pink, drain.

2. Transfer to a 5 quart crockpot or slow cooker. Stir in tomatoes, tomato paste, broth brown sugar, seasonings and wine; mix well.

3. Cover and cook on LOW heat setting for 6 to 8 hours or until bubbly. Discard bay leaf. Serve over hot cooked spaghetti. Yield: 12 to 14 servings


By Connie from Cotter, AR


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