Italian Spaghetti Sauce

"Here's a great recipe from my sister-in-law. She makes it for us everytime we go up to visit. It is so great to come in from a full day of sight-seeing to a house that smells so good! Now when I make it I freeze the extra for easy leftovers."
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by Tea Jenny photo by Tea Jenny
photo by Kim M. photo by Kim M.
photo by Kim M. photo by Kim M.
Ready In:
8hrs 20mins
Ingredients:
12
Serves:
8-10
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ingredients

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directions

  • Cook sausage, onions, mushrooms, and garlic in skillet over medium heat for 10 minutes. Drain. Transfer to slow cooker.
  • Stir in remaining ingredients.
  • Cover. Cook on Low 8-9 hours.

Questions & Replies

  1. How long would have to cook this sauce on top of stove?
     
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Reviews

  1. It’s my first time to make an italian sauce. Made from scratch and my husband was so impressed by it. He loves it. Thank you for sharing this recipe
     
  2. I followed the recipe using one pound of mild sausage and a pound if ground beef. I did not put mushrooms in it either. My wife and I thought it was incredible. We have plenty of sauce left over and will use it for dipping and possibly as a base sauce for pizza.
     
  3. Excellent spaghetti sauce. I used 1 1/2 lb ground beef and 1/2 pound Italian sausage. Cooked 6 hours in my slow cooker. Wonderful aroma and flavor. Love the mushrooms. Thanks for sharing this. Will make again, for sure.
     
  4. Wonderful spaghetti sauce. I chopped the veggies the night earlier. Then in the morning, browned the beef and veggies and poured everything in the crock-pot. When we came back it was smelling great. Thanks nennny :) Made for cookbook tag game
     
  5. Yummy, this was soooo good, I made mine with a bit of a mixture. First I cut the recipe by half and to make up the amount of meat I used some sausage, minced pork and minced beef, everything else was as the recipe required and I cooked it on low in my slow cooker for 8 hours, so when I got in from work I just had to cook my pasta we had linguine. My herbs were grown in my garden in the summer and dried. The balance was just right with all the flavours and you could taste them all I think it's the long slow cooking that does it. Thank you for posting. Made for PAC Spring 2011.
     
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RECIPE SUBMITTED BY

<p>I am a mom of 2 beautiful girls!&nbsp; I mostly stay at home, but I work from home too.&nbsp; I am a photographer.&nbsp; I photograph family, children and weddings.</p> <p>A foody pet peeve of mine is picky eaters!&nbsp; I just want to scream across the table at them, It won't kill you to try it... and you might actually like it!&nbsp; LOL!!!</p> <p>My mom is my inspiration for cooking.&nbsp; She had a baking busness when I was a child selling to the most gourmet restaurants and coffee houses.&nbsp; She also was amazing with all other courses on the table!&nbsp; It felt like eating at a gourmet restaurant every night growing up!&nbsp; She also cannot stand a picky eater!</p> <p>My youngest daughter who is 6 now also seems inspired in the kitchen.&nbsp; She is also my foody... her favorite food is sushi!&nbsp; Yep, the raw stuff!</p>
 
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