Making your own spaghetti sauce is SO easy! And when you make it yourself YOU get to control the salt and sugar that goes into it! (read the label on your favorite jarred brand next time—several of them have added sugar!)
I’ve actually got a few favorite recipes but this is one of my family’s most favorites. I originally got it from the 30 Day Gourmet Big Book of Freezer Cooking Advantage Cooking software but I have changed it up just a bit over the years. The spices are not overwhelming but have just the right blend. I love that I can throw all the ingredients together in the morning and at the end of the day all I need to do is boil up some pasta, add a salad and we’re good to go on dinner. I also love it because it makes A LOT! I always have enough to freeze at least enough for two more dinners and sometimes a little more. It’s great with or without the sausage and I even used it in the Beef, Arugula and Spinach Lasagna I’ve made before.
And here’s my extra sneaky tip. I’ve made this overnight before. Yep, I put all the ingredients in the slowcooker before I go to bed then turn it on and it’s ready when I wake up. This is especially good when you want to make some up just to stock your freezer. How’s that for easy cooking?
And one more heads up….the original recipe called for Italian style tomatoes but I recently noticed that most brands have added sugar—high fructose corn syrup no less! Ok, why? All I want is the extra spices so I now add my own Italian spice blend and I’m good to go. We like to top ours with some freshly grated parmesan cheese that I keep in the freezer.
I hope you’ll give this one a try!
- Slowcooker Spaghetti Sauce
- 1 cup Italian sausage, browned & drained (I use turkey sausage)
- 1 cup onion, chopped
- 56 ounces petite diced tomatoes
- 24 ounces tomato paste
- 2 Tbl. sugar
- 1 Tbl Italian seasoning blend (I use the blend from Penzey’s)
- 1 tsp salt
- 2 tsp. basil
- 1 tsp. oregano
- ½ teaspoon garlic powder
- ¼ teaspoon garlic salt
- 3 cups water
- Combine all ingredients in slow cooker and cook on low for 6-8 hours. Freeze leftovers in separate containers in preferred amounts. Label and freeze.
I’ve said it before, but I could literally eat spaghetti & red sauce every day. And I’ve been known to do just that–like for lunch and dinner both, for a whole week!