If you’ve ever made spaghetti sauce from scratch, you know it’s a labor of love. The simmering, the stirring, and the endless tasting to get the flavor just right. But what if I told you there’s a way to make the Best Crockpot Spaghetti Sauce with minimal effort and maximum flavor? That’s right—this slow-cooked version is packed with rich, deep flavors and a perfect balance of sweetness and acidity, all while doing little more than tossing everything into your Crockpot.
This sauce is perfect for those busy weeknights when you want a comforting, hearty meal but don’t have time to babysit a simmering pot. Just throw everything in the Crockpot, set it, and let it work its magic. And as a bonus, the sauce gets better the longer it simmers. That means the next day (or even the day after), it’ll be even more flavorful.
I’ve been making this recipe for years, and it’s become my go-to spaghetti sauce. It’s simple, customizable, and perfect for so many dishes—whether it’s spaghetti, lasagna, or just dipping garlic bread. Plus, this sauce freezes beautifully, so you can make a big batch and enjoy it for weeks to come!
Why You’ll Love This Recipe:
- Hands-off cooking: Simply toss all the ingredients into your Crockpot and let it cook while you do other things.
- Rich and flavorful: Slow cooking allows the flavors to develop and meld together, making this sauce extra savory and comforting.
- Customizable: You can adjust the seasoning and spices to your liking, add more veggies, or even sneak in some extra protein like ground beef or sausage.
- Make-ahead: This sauce keeps well in the fridge for up to a week, and you can freeze leftovers for future meals.
- Perfect for meal prep: Make a big batch and use it for multiple meals like spaghetti, lasagna, meatball subs, and more.
- Simple ingredients: You don’t need anything fancy to make this sauce—just pantry staples and a little love.
Ingredients You’ll Need:
- Olive oil (2 tbsp): For sautéing the onions and garlic, adding a rich base flavor.
- Onion (1 medium, chopped): Adds sweetness and depth to the sauce.
- Garlic (4 cloves, minced): Because what’s spaghetti sauce without garlic? It gives the sauce that aromatic punch.
- Crushed tomatoes (2 cans, 28 oz each): The base of your sauce. These bring the rich, tangy tomato flavor.
- Tomato paste (2 tbsp): Adds thickness and depth of flavor to the sauce.
- Tomato sauce (1 can, 15 oz): To help balance the texture and create that smooth sauce consistency.
- Sugar (1 tbsp): This balances the acidity of the tomatoes and gives the sauce a nice, subtle sweetness.
- Dried oregano (1 tsp): Oregano is classic in spaghetti sauce and gives it that Italian flavor.
- Dried basil (1 tsp): Adds a warm, slightly sweet herbal note.
- Dried thyme (½ tsp): For a bit of earthy flavor.
- Red pepper flakes (½ tsp, optional): If you like a little kick, these will add just the right amount of heat.
- Salt and pepper (to taste): For seasoning and balance.
- Bay leaves (2): They infuse the sauce with a subtle, aromatic flavor as it cooks.
- Fresh parsley or basil (optional, for garnish): Adds a fresh touch when serving.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions):
Step 1: Sauté the Onions and Garlic
Start by heating the olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5-7 minutes, or until the onions are soft and translucent. This step really enhances the flavor and gives the sauce a rich, savory base.
Add the minced garlic to the pan and cook for another minute, just until fragrant. Be careful not to burn the garlic—it can turn bitter!
Step 2: Transfer to the Crockpot
Once the onions and garlic are ready, transfer them to the Crockpot. Add in the crushed tomatoes, tomato paste, tomato sauce, and sugar. Stir everything together until well combined.
Step 3: Add the Seasonings
Now, it’s time to add the dried oregano, dried basil, thyme, red pepper flakes (if using), salt, and pepper. Throw in the bay leaves, too! These seasonings are key to building that classic, well-rounded spaghetti sauce flavor.
Give everything a good stir to combine, making sure all the spices are evenly distributed.
Step 4: Slow Cook the Sauce
Cover the Crockpot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will develop, so if you have the time, go for the low setting! You’ll know the sauce is ready when it’s thickened up and the flavors are rich and well blended.
Step 5: Taste and Adjust
After cooking, give the sauce a taste and adjust the seasoning as needed. You may want to add a little more salt, pepper, or sugar, depending on how tangy or sweet you like your sauce.
Step 6: Serve
Once the sauce is ready, remove the bay leaves, and your sauce is good to go! Serve it over your favorite pasta, like spaghetti or fettuccine, or use it in a baked dish like lasagna or baked ziti. If you’re feeling extra, top it off with some freshly grated Parmesan cheese or a sprinkle of fresh parsley or basil for a burst of color and flavor.
Step 7: Enjoy!
Now, sit back and enjoy your homemade spaghetti sauce. You’ll be amazed at how much flavor you get from such simple ingredients, and the best part? You didn’t even have to stand over a hot stove to make it happen!
Helpful Tips:
- Make it your own: Don’t be afraid to tweak the seasonings based on your personal taste. Want a more garlicky sauce? Add more garlic. Want a richer flavor? Try adding a splash of red wine or a teaspoon of balsamic vinegar.
- Adding meat: If you want to make this sauce a meat sauce, simply brown some ground beef, sausage, or turkey and add it to the Crockpot at the beginning of the cooking process. Just make sure it’s cooked through before adding to the sauce.
- Use fresh herbs: If you have fresh herbs on hand, feel free to use them in place of the dried oregano, basil, and thyme. Fresh herbs will give the sauce a bright, fresh flavor. Just use about 3 times the amount of dried herbs called for in the recipe.
- Make it extra smooth: If you prefer a smoother sauce, you can blend it with an immersion blender once it’s finished cooking. This will give you a velvety-smooth texture, perfect for anyone who’s not a fan of chunky sauce.
- Double it: If you’ve got a crowd or want leftovers for the week, feel free to double the recipe! This sauce keeps well in the fridge for up to a week and can be frozen for up to 3 months.
Frequently Asked Questions (FAQs):
Can I use fresh tomatoes instead of canned?
Yes! If you have fresh tomatoes, you can definitely use them. About 8-10 medium tomatoes should give you enough for this recipe. You’ll want to peel and dice them before adding them to the Crockpot.
Can I make this sauce in advance?
Absolutely! This sauce is even better the next day after the flavors have had time to develop. You can store it in an airtight container in the fridge for up to 7 days or freeze it for up to 3 months.
What if I don’t have a Crockpot?
If you don’t have a Crockpot, no worries! You can easily make this sauce on the stovetop. Just simmer it in a large pot over low heat for 1-2 hours, stirring occasionally, until the sauce thickens and the flavors meld together.
Can I make this sauce without sugar?
If you prefer to skip the sugar, that’s fine! You can substitute with honey, or even just omit it entirely if you prefer a more savory sauce. The sugar balances the acidity of the tomatoes, but it’s not necessary if you prefer a tangier sauce.
This Best Crockpot Spaghetti Sauce is hands down one of my favorite recipes to make when I want something comforting and full of flavor without spending hours in the kitchen. Whether you’re using it for spaghetti, lasagna, or as a dipping sauce for garlic bread, it’s sure to impress. Give it a try, and let me know how it turns out!
Enjoy the slow-cooked goodness, and remember—it only gets better with time!
Best Crockpot Spaghetti Sauce
Ingredients
- 2 28 oz cans crushed tomatoes
- 1 6 oz can tomato paste
- 1 14.5 oz can diced tomatoes, undrained
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1 tbsp olive oil
- 2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp sugar optional, to cut acidity
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
- ¼ tsp red pepper flakes optional, for a little heat
- ¼ cup fresh parsley or basil chopped (optional, for garnish)
Instructions
- Prepare the ingredients: In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another 1 minute until fragrant.
- Combine in the Crockpot: Transfer the cooked onion and garlic to the Crockpot. Add crushed tomatoes, tomato paste, diced tomatoes (with juice), basil, oregano, sugar (if using), salt, pepper, and red pepper flakes. Stir to combine.
- Slow cook: Cover the Crockpot and cook the sauce on low for 6-8 hours, stirring occasionally. The longer it cooks, the more the flavors will develop.
- Adjust seasoning: Taste the sauce and adjust seasoning if needed, adding more salt, pepper, or herbs to your liking.
- Serve: Serve over your favorite cooked pasta, and garnish with fresh parsley or basil if desired. Enjoy!
Notes
- This sauce can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- You can add meatballs, sausage, or ground beef to make a heartier sauce.
- If you prefer a smoother texture, you can blend the sauce with an immersion blender or in a regular blender.
