Crockpot Spaghetti Sauce with Ground Beef
This crockpot spaghetti sauce with ground beef simmers all day into a thick, rich meat sauce that clings to pasta. Browned beef, crushed tomatoes, onion and Italian herbs cook slowly until the flavors blend. It makes enough for dinner and a freezer stash.
8
servings20
minutes8
hoursBrowned ground beef simmers with crushed tomatoes, onion, garlic and Italian herbs until thick and rich. Serve over spaghetti.
Ingredients
2 lb lean ground beef
1 large yellow onion, finely diced
1 green bell pepper, diced
5 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
1 can (6 oz) tomato paste
1/2 cup beef broth
1 tbsp dried Italian seasoning
1 tbsp brown sugar
2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
2 bay leaves
1 lb spaghetti
1/2 cup grated Parmesan, plus more for serving
1/4 cup chopped fresh basil
Directions
- Brown the ground beef in a large skillet over medium-high heat for 7 to 9 minutes, breaking it up with a spoon.
- Add the onion, bell pepper and garlic for the last 3 minutes. Drain the extra grease.
- Transfer the meat mixture to a 6-quart slow cooker.
- Stir in the crushed tomatoes, tomato sauce, tomato paste and broth until blended.
- Add the Italian seasoning, brown sugar, salt, pepper, pepper flakes and bay leaves.
- Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours. The beef must reach at least 160°F.
- Remove the bay leaves and stir. If the sauce is thin, prop the lid open a crack for the last 30 minutes.
- Cook the spaghetti in salted water about a minute shy of the package time. Save a cup of pasta water.
- Toss the drained pasta with a couple of ladles of sauce and a splash of pasta water.
- Plate it with more sauce on top, then add Parmesan and fresh basil.
Notes
- A pinch of baking soda can tame very acidic tomatoes. Add sliced mushrooms or shredded carrot for hidden vegetables. The sauce freezes in flat bags for 3 months. It tastes even better the next day.
Why a slow cooker makes better meat sauce
A good meat sauce needs time. Tomatoes lose their raw, metallic edge after a few hours, and the beef breaks into tender crumbs that hold the sauce. On the stove, that means a pot to watch and stir. In the slow cooker, it is hands off.
Low heat also means no scorching on the bottom. Tomato sauce sticks and burns easily in a pan, but the crock holds a steady temperature, so the flavors deepen without a bitter note. The bonus is that a big batch costs little and feeds a crowd, and the leftovers are even better after a night in the fridge.
Ingredient notes
Ground beef: Use 85 to 90 percent lean. Very fatty beef leaves the sauce greasy, and very lean beef can taste dry.
Crushed tomatoes: Choose a good brand with no added herbs or sugar so you control the seasoning. Whole peeled tomatoes crushed by hand also work.
Tomato paste: This adds body and a deep, sweet tomato flavor. Do not skip it, or the sauce stays thin.
Italian seasoning: A blend of oregano, basil and thyme. Add fresh basil at the end for brightness.
Brown sugar: Just a spoonful balances acidity. You should not taste sweetness in the finished sauce.
Green bell pepper: It adds a faint sweetness and fresh flavor. Dice it very fine so it melts into the sauce for people who do not like chunks.
Tips for a thick, rich sauce
Brown the beef well: Gray, boiled meat tastes flat. Let it sit in the hot pan until it forms a crust, then stir.
Control the liquid: Tomatoes release water as they cook. If your sauce looks thin near the end, leave the lid slightly open for 30 minutes to reduce it.
Avoid the most common mistake: Stirring in dried pasta or raw noodles. Spaghetti turns to mush after hours. Cook it fresh on the stove and combine at serving time. If you have time, let the sauce sit on WARM for an hour after cooking. The flavors settle and the sauce thickens slightly, which helps it cling to the spaghetti.
Swaps and variations
Use half ground beef and half Italian sausage for more flavor. Ground turkey makes a lighter sauce, and a splash of red wine adds depth. Add a rind of Parmesan to the pot for a rich boost, and remove it before serving.
Do not add cream or milk at the start. It curdles over a long cook. Stir it in at the end if you want a pink sauce. Grated carrot, about one cup, adds natural sweetness and extra vegetables without changing the taste much.
What to serve with it
Serve over spaghetti with garlic bread and a crisp green salad. The sauce is also good over baked potatoes, polenta or zucchini noodles. Put extra Parmesan and red pepper flakes on the table. Finish the plate with fresh basil and a little grated cheese so the first bite smells like a restaurant.
Storing, freezing and reheating
Cool the sauce and keep it in the fridge for up to 5 days. Freeze flat in zip bags for up to 3 months, which also thaws quickly.
Reheat in a saucepan over medium-low heat, stirring now and then, with a splash of water if it has thickened. Bring it to a simmer before serving. Label the bags with the date so nothing gets lost at the back of the freezer.
Crockpot Spaghetti Sauce with Ground Beef at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 17, led by lean ground beef, yellow onion, green bell pepper, garlic
Tips for Crockpot Spaghetti Sauce with Ground Beef
A pinch of baking soda can tame very acidic tomatoes. Add sliced mushrooms or shredded carrot for hidden vegetables. The sauce freezes in flat bags for 3 months. It tastes even better the next day.
Crockpot Spaghetti Sauce with Ground Beef FAQ
How long does Crockpot Spaghetti Sauce with Ground Beef take?
Crockpot Spaghetti Sauce with Ground Beef takes 8 hours of cooking after 20 minutes of prep.
How many people does Crockpot Spaghetti Sauce with Ground Beef serve?
This recipe makes 8 servings.
What do I need to make Crockpot Spaghetti Sauce with Ground Beef?
17 ingredients, led by lean ground beef, yellow onion, green bell pepper, garlic. Amounts are in the recipe card above.
