Slow Cooker Italian Sausage and Beef Spaghetti Sauce
Come home to an Italian feast with this Slow Cooker Italian Sausage & Beef Spaghetti Sauce. Two meats simmer all day long in the crock pot for maximum flavor. Leftovers freeze really well for another pasta dinner night.
3cloves garlic, minced or pressed(I use garlic paste)
1-2tablespoonsbrown sugar(can also use granulated sugar)
2teaspoonsItalian seasoning
1teaspoondried basil
1/2teaspoonsalt
1/4teaspoonpepper
Instructions
Spray the insert of the slow cooker with cooking spray.
In a skillet pan, over medium-high heat, add the ground beef, Italian sausage, onion, and salt. Cook and crumble until meat is browned. Drain grease. Add into the slow cooker.
Add in the remaining ingredients and stir together. Cover with lid and cook on LOW heat for 7-8 hours.
Serve over pasta noodles and sprinkle with parmesan cheese. Leftovers freeze really well. I put extra spaghetti sauce in a quart-sized Ziploc freezer bag.
Notes
If you want more spice then use hot Italian sausageI use regular, full-salt beef broth for this recipe. The slow cooker tends to mute flavors with the long cooking time, so I prefer the salt in the beef broth. If you use low sodium beef broth, you may want to add additional salt after the cook time. Just taste and season to preference. When you take off the lid after the cook time the sauce will seem really thin and almost liquidy. Leave the sauce in the slow cooker with the lid off to let it thicken up. This sauce is nice and thick, but may not appear to be when you first take off the lid.