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Rich, hearty, and packed with layers of flavor this slow cooker spaghetti sauce is the ultimate comfort meal. Made with ground beef, Italian sausage, and San Marzano tomatoes, it simmers for hours to create a deep, savory sauce perfect for any pasta night.

Ingredients

1 lb (450 g) ground beef
1 lb (450 g) ground Italian sausage (mild or spicy) or ground pork
1 medium yellow onion, finely chopped
1 tablespoon minced garlic
Two 28 oz cans San Marzano tomatoes
One 24 oz jar passata (or substitute with tomato purée or crushed canned tomatoes)
½ cup beef broth or red wine
6 oz tomato paste
¼ cup brown or granulated sugar
1 tablespoon Italian seasoning
2 bay leaves
1 Parmigiano Reggiano rind
½ teaspoon salt, plus more to taste
½ teaspoon black pepper, plus more to taste

Instructions

1. Brown the meat and onions
In a large sauté pan over medium heat, cook the ground beef, Italian sausage (or pork), onion, and garlic until the meat is browned and cooked through. Drain any excess fat.

2. Combine ingredients in the slow cooker
Transfer the cooked meat mixture to a 6-quart slow cooker. Add the San Marzano tomatoes (crush them lightly with your hands or a spoon), passata, beef broth or wine, tomato paste, sugar, Italian seasoning, bay leaves, Parmigiano Reggiano rind, salt, and pepper. Stir to combine.

3. Cook
Cover and cook on low for 6–8 hours or high for 3–4 hours. Once done, taste and adjust the seasonings as desired. Remove the bay leaves and cheese rind before serving.

4. Serve
Serve warm over your favorite pasta. Top with freshly grated Parmigiano Reggiano, fresh basil, red pepper flakes, or a dollop of ricotta for extra richness.

Why You’ll Love This Recipe

Incredibly flavorful: Long, slow simmering allows the ingredients to meld beautifully.
Hands-off cooking: Let your slow cooker do all the work while you go about your day.
Versatile: Works with any pasta, lasagna, or even as a base for baked dishes.
Freezer-friendly: Make a big batch and freeze portions for easy weeknight meals.

Tips

Use quality tomatoes: San Marzano tomatoes add a naturally sweet, rich flavor.
Deglaze the pan: After browning the meat, add a splash of wine or broth to lift all the browned bits — that’s pure flavor!
Don’t skip the rind: The Parmigiano Reggiano rind adds a deep umami taste.
Cook low and slow: The longer it simmers, the richer the sauce becomes.

Variations and Substitutions

Meat-free: Omit the meat and add diced mushrooms or lentils for a vegetarian version.
Spicy: Use hot Italian sausage or add a pinch of crushed red pepper flakes.
Sweeter: Increase the sugar slightly if your tomatoes are more acidic.
Different herbs: Try adding fresh basil or oregano near the end for a fresh touch.

FAQs

Can I make this without a slow cooker?
Yes! Simmer everything in a large pot on the stove over low heat for 2–3 hours, stirring occasionally.

Can I freeze this sauce?
Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Can I use turkey instead of beef?
Yes, ground turkey works great — just add a bit more seasoning for flavor.

Serving Suggestions

Serve this sauce over spaghetti, penne, or tagliatelle. It’s also excellent in lasagna or stuffed shells. Pair with a crisp green salad, garlic bread, and a sprinkle of fresh basil for a restaurant-worthy meal.