Slow-Cooked Spaghetti Sauce

Slow-Cooked Spaghetti Sauce

Prep: 15 min.; Cook: 7 hours; Yield: 6-8 Servings


1 pound ground beef or bulk Johnsonville® Ground 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 beef and onion over medium heat until meat is no longer pink; drain.

Transfer to a 3-qt. slow cooker. Add the next 10 ingredients. Stir well.

Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours or until heated through.
Discard bay leaf. Serve with spaghetti.

Yield: 6-8 servings.

Nutritional Facts
1 serving (1 each) equals 142 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 546 mg sodium, 13 g
carbohydrate, 3 g fiber, 12 g protein.

Years ago I used to make a tomato gravy that used stew beef and neck bones as well as sausage and meatballs. It cooked for hours and hours, rested overnight and cooked again. It was very rich and tasty, but my taste has changed I guess. I now prefer a lighter tasting tomato gravy for my pasta.

This looks good but “Cover and cook on LOW for 7-8 hours” looks very tiresome. :frowning:

Can I add more cheese on here?