Slow cookers should be a staple in every single home. They make the hard and busy days easier. And the making cooking easier when you want it to be! I am not going to lie I have used plenty of jars of spaghetti sauce in my life time. They are cheap and easy. But with this recipe it is almost as easy as opening a jar of spaghetti sauce and pouring it over noodles. It just takes a little more prep because it does take time to simmer in the crockpot. But it will be worth it!
Slow Cooker Spaghetti Sauce
14.5 ounce can petite Italian diced tomatoes
28 ounce tomato sauce
15 ounce can “extra thick and zesty” tomato sauce
6 ounce can tomato paste
1 medium onion, cut in large pieces
1 stalk of celery
1/2 green bell pepper, seeded and cut in half
1 /2 Tablespoons brown sugar
2 bay leaves
2 Tablespoons minced garlic
1 Tablespoon dried oregano
1 Tablespoon dried basil
2 teaspoons salt
1 teaspoons Italian seasoning
pinch of red chili pepper flakes
4 Tablespoons butter
Add all ingredients (except butter) into a medium sized crockpot and cook on low for 5-6 hours. Remove bay leaves. Take an emersion blender and blend up the onions, celery and bell pepper. Once it is all blended together and smooth add in butter and stir.
In a bowl mix together ground beef, eggs, salt, minced garlic, basil parsley, oregano, and parmesan cheese. Once it is all combined well together grab some bread crumbs and slowly add some until the mixture is firm enough to form balls. Fry them in a dutch oven. You can save the grease and flavor your spaghetti sauce. Or if you are adding Italian sausage to your spaghetti cook the sausage in the leftover meatball grease.
Once you have your sauce and your meatballs and Italian sausage all done and cooked. Combine them all in the crockpot or a large dutch oven. Cook your noodles as directed on the back of the box. Take the plate of cooked noodles and add scoops of sauce with the meatballs and Italian sausage. Then serve!