Crockpot Spaghetti Sauce – A Deliciously Simple Recipe

Cooked low and slow for a rich flavor, this crockpot spaghetti sauce is deceptively easy to make. Your family will never guess that you only spent a few minutes of hands-on time making this sauce!

White pasta bowl holding spaghetti topped with spaghetti sauce.

Finding easy dinner recipes is essential, especially for busy households. With two young children, I rely on my slow cooker to help get dinner on the table with minimal effort. From savory dishes like crockpot taco soup and Mississippi pot roast to delightful pulled pork, I appreciate the convenience of “set it and forget it” meals.

Spaghetti is a family favorite, and this crockpot spaghetti sauce has quickly become my go-to weeknight recipe. Occasionally, I even prepare a double batch—one to enjoy right away and the other to freeze for a later meal.

Why Make Spaghetti Sauce in the Crockpot?

You might wonder why making spaghetti sauce in the crockpot is a better option than whipping up a quick marinara sauce. While I enjoy fast pasta sauces, there are times when I need to be away from home for an entire day, and I want to return to a nearly finished meal. In these instances, crockpot spaghetti sauce becomes my savior.

By placing all the ingredients in the slow cooker and setting it on low, I can let it work its magic throughout the day. Upon my return, all that’s left is to boil some pasta and puree the sauce, making dinner a breeze.

Moreover, slow-cooking sauces often results in deeper, more complex flavors. A long simmering time allows ingredients to meld and enhances the natural sweetness of the tomatoes by reducing their acidity. The result is an incredibly flavorful sauce without the need to stand over the stove for hours.

Fork holding up a bite of spaghetti.

How to Make Crockpot Spaghetti Sauce

This recipe requires only a few minutes of hands-on time. You can effortlessly prepare the spaghetti sauce in the morning while enjoying other activities. This versatile sauce can be made vegetarian or enhanced with meat—it’s your choice!

Ingredients You’ll Need

  • 1 28-ounce can whole peeled San Marzano tomatoes
  • 1 24.5-ounce jar tomato puree (passata)
  • 1 6-ounce can tomato paste
  • 4-5 peeled and halved garlic cloves
  • 1 diced medium onion
  • 1 diced large carrot
  • ¼ cup shredded parmesan cheese
  • ½ ounce roughly torn fresh basil leaves
  • 1 tablespoon dried oregano
  • Salt and pepper to taste
Ingredients for crockpot spaghetti sauce arranged on a marble countertop.

Passata is an Italian tomato sauce made from fresh tomatoes. You can find it in the same aisle as other canned tomato products or, in some stores, in the international section. If you cannot locate passata, canned tomato sauce will suffice in a pinch. While there is a difference due to cooking methods, your final sauce will still taste great.

You don’t need to cut the vegetables finely, as they will be pureed later on.

Tip!

If you have a parmesan rind, add it to the sauce while it cooks instead of using parmesan cheese. Parmesan rinds pack a strong flavor and are worth saving for pasta sauces!

Making this Sauce

I typically use a 3-quart slow cooker for this recipe, but a 6-quart version will work just as well.

Spaghetti sauce ingredients in a slow cooker, ready to be cooked.

Add the whole tomatoes, passata, tomato paste, garlic, onion, carrots, parmesan, basil, and oregano into the crockpot. Stir the mixture to combine and cover the pot. Cook on low for 6-8 hours.

Cooked spaghetti sauce in a slow cooker, ready to be pureed.
Immersion blender pureeing spaghetti sauce in a slow cooker.

Once cooked, use an immersion blender to puree the sauce to your desired consistency. Taste and adjust seasoning with salt and pepper as needed.

If you wish to add ground meat, brown it in a skillet over medium-high heat until fully cooked. Then, drain the meat and add it to the pureed sauce. Cook for an additional 30 minutes before serving.

Browned ground beef in a black skillet.
Wooden spoon stirring spaghetti sauce in a crockpot.

Make It a Full Meal

While spaghetti is typically paired with this sauce, there are ways to elevate the meal. Consider preparing homemade meatballs or air fryer meatballs for more heartiness. If time permits, whip up a batch of garlic knots or some delicious cheesy bread on the side.

And don’t forget a refreshing salad! A chopped kale Caesar salad, a strawberry spinach salad, or a simple green salad with homemade ranch dressing would complement your meal beautifully.

Wooden spoon holding a spoonful of spaghetti sauce over a crockpot filled with the sauce.

Recipe FAQs

What’s so special about San Marzano tomatoes?

San Marzano tomatoes are a type of plum tomato grown in Italy’s Agro Sarnese-Nocerino region. Often labeled as “San Marzano style,” they are recognized for being meaty and low in seeds, which prevents excess water in sauces.

I can’t find passata! What can I use instead?

If you cannot find passata, you can substitute it with canned tomato sauce. While not identical, it provides a similar result for spaghetti sauce.

Can I make this crockpot spaghetti sauce vegan?

Yes! Simply omit the parmesan cheese and do not add meat at the end for a delicious vegan version.

Can I freeze this spaghetti sauce?

Absolutely! Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

I don’t have an immersion blender. Can I use a regular blender to puree this spaghetti sauce?

Yes, but let the sauce cool slightly first to prevent hot food from exploding. Blend in small increments, ensuring steam can escape by venting the top.

Two white bowls filled with spaghetti topped with sauce.

More Easy Pasta Recipes

If your family loves pasta, consider trying my one-pot spaghetti, one-pot mac and cheese, or taco pasta. For a bit of indulgence, easy fettuccine Alfredo and creamy pesto pasta with shrimp are fantastic options.

Recipe

Ingredient Quantity
Whole peeled San Marzano tomatoes 1 can (28 ounces)
Tomato puree (passata) 1 jar (24.5 ounces)
Tomato paste 1 can (6 ounces)
Garlic cloves (peeled, halved) 4-5
Medium onion (diced) 1
Large carrot (diced) 1
Shredded parmesan cheese ¼ cup
Fresh basil leaves (roughly torn) ½ ounce
Dried oregano 1 tablespoon
Salt and pepper To taste

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