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Crock Pot Meaty Italian Spaghetti Sauce

Updated on August 16, 2013
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Since I am not a huge fan of canned spaghetti sauce, the choice of spaghetti for dinner began to disappear from my meal plans, until I was able to discover that I could make my own amazing spaghetti sauce, and allow it to cook throughout the day while I was at work. The beauty is, not only is this easy, but the smells that surround your home when it is cook is amazing.

Another beautiful thing about this recipe is that if you do not use it all, you can freeze it for future use as well. Not only does it make an amazing spaghetti sauce, but also can be used in a baked spaghetti casserole or as a topping in a homemade pizza.

Family and friends are always excited to hear that I am going to make this sauce, and rarely do I have left-overs. Not only that, but after work, all I have to do is boil the past noodles and fix some of my cheesy garlic bread, and I have the perfect meal. Like most recipes, when people first taste this, the believe you had to spend hours slaving over the stove to get the flavor that this sauce provides!

When I was living in TN, I had neighbors who could not wait for me to make the sauce so they could come over and enjoy dinner.

Another important aspect of this meal is the use of fresh tomatoes, diced instead of canned. While the canned tomatoes and tomato sauces from the grocery store will not diminish the flavor, try for an organic brand, or instead, purchase organic tomatoes from the grocery store and dice your own, using the juice that is received from this as well.

Cook Time

Prep time: 25 min
Cook time: 8 hours
Ready in: 8 hours 25 min
Yields: 24 servings


  • 2 lbs. ground beef
  • 2 c. onions, diced
  • 2 c. fresh mushrooms, sliced
  • 2-3 tbsp. minced garlic
  • 28 oz. diced tomatoes, undrained
  • 16 oz. tomato sauce
  • 6 oz. tomato paste
  • 1 tbsp. dried basil
  • 1 tbsp. dried oregano
  • 2 tbsp. Italian seasoning
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. crushed red pepper
  • 4 oz. olives
  • 2 large bell peppers, diced
  1. Lightly spray a 6 quart crock pot.
  2. In pan, brown the ground beef with onions, peppers, and garlic.
  3. Drain and rinse.
  4. Transfer meat mixture to crock pot, and add remaining ingredients.
  5. Combine all ingredients well, and cook on low heat 8-9 hours.
  6. Serve on top of favorite pasta!

When preparing the pasta for the sauce, I normally elect either an angel hair pasta or some rotini style pasta. The beauty of this is that it allows for personal preference to determine the best noodles. When preparing the pasta, be sure to follow the package instructions, and when bringing the water to a boil, feel free to add a little butter and salt to prevent the pasta from sticking while in the boiling water.

A great addition is a simple spinach salad and either garlic toast (your personal favorite) or something like a french bread. The bread helps to gather the "soup" that is at the bottom of the plate, and believe me, you will want every last little bit!

There are two other valuable aspects to the recipes: (1) leftovers can be frozen for up to six months, or (2) if you prefer, you can prepare this, and can it so that you can just grab it when you are ready to s serve spaghetti one night. It is also a great sauce to utilize in a baked spaghetti casserole, or to compliment as a pizza sauce!


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