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spoonful of crockpot spaghetti sauce with beef in a black slow cooker pot

Crockpot Spaghetti Sauce

Print Recipe
This crockpot spaghetti sauce works with any pasta! It's slow cooked & easy to make with simple ingredients like ground beef & crushed tomatoes. Can be easily made vegan or whole30 with simple swaps!
Course Dressings & Sauces
Cuisine Italian
Diet Gluten Free, Vegan, Vegetarian
Keyword Crockpot, Slow Cooker, spaghetti sauce, tomato sauce
Prep Time 10 mins
Cook Time 4 hrs 10 mins
Total Time 4 hrs 20 mins
Servings 6
Calories 230

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion finely chopped
  • 1 pound ground beef
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce can diced tomatoes drained
  • 1 6 ounce can tomato paste
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon no-salt added Italian seasoning
  • 1 ½ teaspoon kosher salt divided

To add at the end

  • 1 tablespoon honey (omit for whole30)

Instructions

Slow Cooker Instructions

  • To a large pan or dutch oven, heat the olive oil over medium heat. Add the onion and cook 3-4 minutes or until softened.
  • Add the beef, sprinkle with ½ teaspoon salt, and stir to break the meat apart. Cook until the meat is no longer pink. Optional: Drain off excess fat and discard.
  • Add the cooked meat and onion mixture to a 6-quart slow cooker. Add the crushed tomatoes, diced tomatoes, tomato paste, garlic powder, Italian seasoning, and 1 teaspoon salt, stirring to combine.
  • Cover and cook on high for 4 hours or low for 7-8 hours. Do not remove the lid during the cooking process.
  • Uncover and add the honey if using. Stir and taste, adding additional salt if desired.
  • Serve over pasta of choice.

Stovetop Instructions

  • To a large pan or dutch oven, heat the olive oil over medium heat. Add the onion and cook 3-4 minutes or until softened.
  • Add the beef, sprinkle with ½ teaspoon salt, and stir to break the meat apart. Cook until the meat is no longer pink.
  • Add the crushed tomatoes, diced tomatoes, tomato paste, garlic powder, Italian seasoning, and 1 teaspoon salt, stirring to combine.
  • Cover, bring to a boil, then reduce to a simmer. Cook on low for 1-2 hours, stirring occasionally.
  • Uncover and add the honey if using. Stir and taste, adding additional salt if desired.
  • Serve over pasta of choice.

Notes

This recipe makes enough sauce for about 1 pound dried, cooked pasta.
This sauce will thicken up even more when allowed to cool for 20-30 minutes.
I have tested this recipe without browning the meat first, and while the sauce still tastes very good, I personally do not enjoy the texture, however, if you don’t mind the texture, feel free to skip the browning step.
Nutrition information calculated with honey for the sauce only (without pasta).
Omit the honey for a whole30 friendly recipe.
See recipe above for adding mushrooms in place of beef for vegetarian friendly option.
For more ingredients & substitutions, see blog post above.

Nutrition

Calories: 230kcal | Carbohydrates: 4g | Protein: 13g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 635mg | Potassium: 232mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg