Description
This Healthy Crock Pot Spaghetti Sauce recipe combines the rich flavors of Italian sausage, ground beef, fresh vegetables, and a blend of herbs simmered slowly to create a hearty and wholesome sauce perfect for pasta nights. Using a slow cooker, it requires minimal hands-on time while delivering deep, delicious flavors, making it a perfect meal prep option or a comforting family dinner.
Ingredients
Scale
Meat
- 1/2 pound sweet Italian sausage links
- 1/2 pound ground beef
Vegetables
- 1 large onion (or 2 medium, chopped)
- 4-5 cloves garlic (minced)
- 2 medium carrots (peeled and roughly chopped)
- 1 medium zucchini (roughly chopped)
Liquids & Canned Goods
- 2 tablespoons olive oil
- 1/2 cup white wine (cooking wine can be used)
- 1 29-oz. can tomato sauce
- 1 6-oz. can tomato paste
- 2 15-oz. cans fire-roasted diced tomatoes
Herbs & Spices
- 1 tablespoon dried Italian seasoning
- 1/4 teaspoon thyme
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 2 teaspoons brown sugar
- 2 bay leaves
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt (plus more to taste)
- pepper (to taste)
Garnish
- Fresh basil (to garnish)
Instructions
- Heat the oil: In a large skillet, heat the olive oil over medium-high heat to prepare for browning the sausage.
- Brown the sausage: Remove casings from sausage links and chop into bite-sized pieces. Add to the skillet and sear until browned but not fully cooked, then reduce heat to medium.
- Sauté onions, garlic, and ground beef: Push the sausage to one side of the pan. Add chopped onions, minced garlic, and ground beef to the other side. Break up beef into medium pieces while avoiding mixing with sausage.
- Cook mixture: Stir occasionally and cook for 6-8 minutes until ground beef and sausage are no longer pink and onions are softened.
- Add wine: Pour in white wine and cook for an additional 2 minutes, allowing the wine to reduce slightly.
- Transfer to crock pot: Scrape all contents of the skillet into a large crock pot.
- Chop vegetables: Use a food processor to pulse the peeled carrots until finely chopped, being careful not to liquefy them.
- Add zucchini: Pulse the zucchini in the same manner, mixing it with the carrots in the food processor.
- Add veggies and tomato products: Transfer the chopped vegetables to the crock pot along with tomato sauce, tomato paste, and fire-roasted diced tomatoes.
- Add herbs and seasoning: Stir in Italian seasoning, thyme, basil, oregano, and brown sugar.
- Add bay leaves and spices: Add bay leaves, cayenne pepper, salt, and pepper to taste. Stir thoroughly.
- Cook the sauce: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, allowing flavors to meld deeply.
- Garnish and serve: Remove bay leaves. Garnish with fresh chopped basil before serving. This sauce yields about 9 cups, enough for approximately 9-9 servings depending on portion size.
Notes
- Removing sausage casing before cooking allows the sausage to brown nicely and ensures bite-sized pieces.
- Using a food processor for carrots and zucchini helps incorporate veggies smoothly without liquefying them, maintaining texture.
- If white wine is not available, chicken broth or grape juice can be substituted for deglazing the pan.
- Adjust cayenne pepper and salt according to personal taste preferences to control spice and saltiness levels.
- This sauce freezes well; cool completely and store in airtight containers for up to 3 months.
- Simmering in the crock pot develops rich flavors, so avoid shortening cooking times for best results.
