Slow Cooked Spaghetti Sauce

by Katie on October 13, 2011

The other week I ventured away from Mamaw’s trusty spaghetti sauce and tried something a little different. Mamaw’s recipe has never left me unsatisfied and it is kind of a family thing, so I felt a little guilty trying something new.  But, this recipe appealed to me for two different reasons…

1. I needed to use up some turkey Italian sausage in my freezer.

2. I was going to be out all day at my dear husband’s FIRST triathlon.

I thought this recipe would allow me to be a good little wife by cheering him on at the race and then we could come home to a nice dinner! I know…way to think ahead, right? Well, sadly my thinking ended there. We had to leave really early and in my sleepiness I put the stuff in the crock pot and headed out only to have this terrible thought that I FORGOT TO PLUG IT IN.

I called my mom and she came over to check…and sure enough I had forgotten. So, she kindly plugged it in and it cooked all day.

But, by time the whole thing was over I was we were too hungry to make it home to eat. They had some yucky food, but it was only for the participants.  Um, hello…there were also those of us who had been there ALL day who may be hungry and would pay for food. I mean…I  practically participated in the triathlon by all of the walking and hill climbing I had to do just to watch Daniel.

So, we ended up eating at Smashburger and having the spaghetti sauce the next evening.

Don’t they say spaghetti sauce is better the next day, anyways???

1 pound bulk Italian sausage
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 bay leaf
1 tablespoon brown sugar
4 garlic cloves, minced
1 to 2 teaspoons dried basil
1 to 2 teaspoons dried oregano
1 teaspoon salt
1/2 to 1 teaspoon dried thyme
Hot cooked spaghetti

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.

Transfer to a 3-qt. slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve with spaghetti.

Yield: 6-8 servings


Linked to: TMTT


Recipe Credit: Taste of Home

{ 5 comments… read them below or add one }

Caroline October 14, 2011 at 9:25 am

Unrelated to this post, I made your chicken tetrazini last night….Oh My GOsh it was amazing!! I can’t WAIT to get home tonight for leftovers!

Thank you so much for sharing.


Katie October 14, 2011 at 12:04 pm

Caroline, I’m glad you guys loved it! It is my favorite freezer recipes!! Enjoy your leftovers…it is just as good warmed up the second day :)


Tiffanee October 15, 2011 at 12:01 pm

It is always better the next day! Glad I’m not the only one who does stuff like that!! Congrats to your hubby, but don’t they realize the supporters get hungry too. Looks like a delicious recipe, similar to the one I make. Yum!


Katie October 18, 2011 at 6:17 pm

Thanks, Tiffanee! It makes me feel better knowing I’m not the only one who does silly stuff :)


Misty October 19, 2011 at 3:06 pm

Okay, so the big ? is how did it compare to Mamaw’s. Ever since I tried your Mamaw’s Spaghetti Sauce it is practically ALL the Oldfield house eats… Even I would feel a little guilty trying a new recipe. :) The crock pot is really catching my eye though…


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